Mexican Chorizo

Name: Mexican Chorizo
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps crushed Aleppo peppers; 1 teaspoon freshly ground black pepper; 2 Tbsps chili powder; 4 cloves garlic, minced; 0 teaspoons ground cloves; 0 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoons dried oregano; 907 grams boneless pork butt (shoulder), cut into 3/4-inch pieces; 2 teaspoons salt; 1 teaspoon vegetable oil; 2 Tbsps water; 118 milliliters distilled white vinegar

Mexican Chorizo is a gluten free, dairy free, and whole 30 main course. This recipe serves 8. One portion of this dish contains about 22g of protein, 7g of fat, and a total of 169 calories. If you have water, salt, ground coriander, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is an inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 8 hours and 40 minutes.

Instructions

Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.

Ingredients you will need

Aleppo Pepper

Black Pepper

Chili Powder

Seasoning

Coriander

Oregano

Clove

Garlic

Cumin

Meat

Pork

Salt

Equipment you will use

Meat Grinder

Bowl

Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.

Ingredients you will need

Ground Beef

Ground Pork

Seasoning

Ice Cubes

Vinegar

Water

Meat

Pork

Equipment you will use

Meat Grinder

Mixing Bowl

Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

crushed Aleppo peppers 1teaspoon

freshly ground black pepper 2Tbsps

chili powder 4cloves

garlic, minced 0teaspoons

ground cloves 0teaspoons

ground coriander 1teaspoons

ground cumin 1teaspoons

dried oregano 907grams

boneless pork butt (shoulder), cut into 3/4-inch pieces 2teaspoons

salt 1teaspoon

vegetable oil 2Tbsps

water 118milliliters

distilled white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.