Time 35m Yield 20 servings Number Of Ingredients 15 Steps:
Prepare the casing. Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.) Blend the chiles. Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila. Chop the pork. Cut any silver skin off the pork butt, then cut it into 3-inch chunks. Grind the meat. Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently. Season the meat. First, “de-bling” (take off your rings!); you’ll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it’s the best way to make sure all the meat gets seasoned. Thread the casing. Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot. Stuff the casing. With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing. Form the links. Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry. Grill the sausage. Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they’re browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they’re cooked through, 5 to 7 more minutes.
Time 10m Number Of Ingredients 14 Steps:
Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn’t absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn’t really pose a safety concern, but the taste will suffer. Makes 1 1/2 pounds, divided into six 4 oz. servings.
Time 25m Yield 1 pound, 4 serving(s) Number Of Ingredients 12 Steps:
Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined. Add cider vinegar and stir until dry ingredients are moistened. Add ground meat and knead until spice mixture is well incorporated into the meat. You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge. Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Number Of Ingredients 30 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a chorizo recipe in 30 minutes or less!
Time 8h10m Yield 8 Number Of Ingredients 6 Steps:
In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth. In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that accumulates. Refrigerate or freeze for future use.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool. Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms. Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat). Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
