You are here

Mexican Chorizo

Mexican.Chef's picture
  Sausage casings 20
  Vinegar 1 Teaspoon
  Lean pork trimmings 2 Pound
  Beef fat/Pork fat 8 Ounce
  Onions 2 Medium, quartered
  Garlic 8 Clove (40 gm), pushed through a garlic press
  Cider vinegar 1⁄2 Cup (8 tbs)
  Tequila 1⁄2 Cup (8 tbs)
  Ground red chili 1⁄4 Cup (4 tbs) (Mild Or Hot)
  Ground cinnamon 1 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Ground mexican oregano 1 Teaspoon
  Salt 1 Tablespoon

1 Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
2 Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.
3 Stuff the casings. First cut the casing into 3-foot lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch, intervals with heavy thread.
4 Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.
5 After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
90 Minutes

Rate It

Your rating: None
Average: 4.2 (19 votes)
Mexican Chorizo Recipe