Mexican Chorizo

Name: Mexican Chorizo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 9
Cuisine: Mexican
Ingredients: 6 Tbsps ancho chile powder; 1 teaspoons freshly ground black pepper; 79 milliliters cider vinegar, chilled; 9 servings Type of fire: Direct; 2 teaspoons minced garlic; 1 medium Grill heat: -high; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground cumin; 2 Tbsps Kosher salt; 9 servings Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed; 1 teaspoon dried Mexican oregano; 227 grams pork fat back, cubed; 1 kilograms pork shoulder, cubed

Mexican Chorizo might be just the Mexican recipe you are searching for. This main course has 459 calories, 23g of protein, and 39g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 9. A mixture of grill heat: medium-high, pepper, mexican oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the natural spices you could follow this main course with the Whiskey-Spiked Creamy Chocolate Chia Seed Pudding as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Place pork and fat in a large bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings.

Ingredients you will need

Black Pepper

Chili Powder

Seasoning

Cinnamon

Oregano

Clove

Garlic

Cumin

Meat

Salt

Place in refrigerator until ready to grind.

Grind mixture through the small die of a meat grinder into a bowl set in ice.

Ingredients you will need

Meat

Ice

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Meat Grinder

Bowl

Using paddle attachment of a stand mixer, mix on low speed for 1 minute.

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Stand Mixer

Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.

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Sausage

Vinegar

Form a small patty of the sausage and sauté until cooked through. Taste and adjust seasonings if necessary.

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Seasoning

Sausage

Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.

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Sausage

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link.

Ingredients you will need

Sausage

Spread

Cooking Oil

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Kitchen Thermometer

Grill

Remove from grill, let rest for 5 minutes, and serve.

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Grill

Equipment

Ingredients

Servings:

6Tbsps

ancho chile powder 1teaspoons

freshly ground black pepper 79milliliters

cider vinegar, chilled 9servings

Type of fire: Direct 2teaspoons

minced garlic 1medium

Grill heat: -high 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoons

ground cumin 2Tbsps

Kosher salt 9servings

Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed 1teaspoon

dried Mexican oregano 227grams

pork fat back, cubed 1kilograms

pork shoulder, cubed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.