|Nutritional Guidelines (per serving)|
|Servings: Generous 3 pounds (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chorizo is the delicious and spicy fresh sausage that is the base or flavoring for many popular Mexican dishes. This recipe uses pork country-style ribs (boneless cut from the pork shoulder) and bacon as the meat base, combined with jalapenos, garlic and other traditional spices. You can grind the sausage meat (or pulse it in a food processor) and then stuff it into sausage casings, or even easier, simply divide up the chorizo into plastic freezer bags and freeze for later use.
- 2 1/2 pounds pork ribs (boneless country-style)
- 1 pound bacon (cut into pieces and chilled)
- 1/2 bunch cilantro
- 8 garlic cloves (minced)
- 2 ounces jalapeno peppers (about 1/2 a can)
- 2 tablespoons vinegar (white)
- 3 tablespoons ancho chili pepper (ground)
- 1 tablespoon paprika (Spanish smoked)
- 2 teaspoons cumin (ground)
- 2 teaspoons oregano (dried)
- 2 teaspoon salt (Kosher)
- 1/2 teaspoon cloves (ground)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne
To get the easiest grind without sticking, all of the meat should be chilled in the freezer. Cut the pork and bacon into 2-inch pieces, and spread them out evenly on a baking sheet. Freeze for 30 minutes, or until the meats have a "crunchy" feel to them.
Combine the cilantro, garlic, jalapenos and vinegar in a food processor, and pulse several times to coarsely chop.
Put the ground ancho chili pepper, Spanish smoked paprika, cumin, oregano, Kosher salt, ground cloves, black better, sugar and cayenne in a blender. Pulse several times to fully combine.
Using a rubber spatula, scrape the chopped ingredients from the food processor into the blender. Pulse several times, scraping down, then blend to a puree.
Remove the meats from the freezer. Using a meat grinder or meat-grinding attachment, grind the chilled pork and bacon in stages using a large grind. (If you don't have a meat grinder, you can alternatively grind the meats in batches in the food processor.)
Transfer the meats and seasoning puree from the blender to a large mixing bowl. Mix the meats and seasonings together until thoroughly combined.
Pass the entire mixture through the grinder and grind one more time. You can now stuff the mixture into sausage casings or apportion out the chorizo into one-quart freezer bags. If you're using the freezer bags, flatten the chorizo in the bag, and squeeze out all of the air before sealing them. Refrigerate overnight, then freeze up to 6 months.