Recipes
Chorizo (Mexico)
Chorizo (Mexico)
2 lbs pork tenderloin
7 chiles ancho
1/2 teaspoon toasted coriander seeds
3 whole cloves
1/2 teaspoon peppercorns
1/2 teaspoon oregano
1/8 teaspoon cumin seeds
4 cloves crushed garlic
2 tablespoons sweet paprika
2 1/2 teaspoons salt
2/3 cup strong vinegar
2 oz vodka (optional)
Chop the tenderloin finely. Mexicans would add 1/2 lb of pork fat to the mixture at this point, but I do not; I like a very lean sausage. Toast the chiles. When cool, remove the seeds and veins. Grind the chiles with the remaining spices in a mortar (or metate, to be truly authentic). Add all remaining ingredients to the pork and rub well together with your hands. Cover the mixture and set in refrigerator for three days to season. Mix well each day. At this point, either stuff the chorizo into casings (available from your local butcher) or store as is. Chorizo freezes well, and will keep in the refrigerator for about a week.