I should start by saying that I love Mexican/Southwestern food. Actually, I lurve it, a lot. So I was glad when Chris decided to make chorizo (scroll to bottom for full recipe) for this month’s Charcutepalooza challenge, which focused on grinding.
Charcutepalooza is a year long event where you do different charcuterie projects each month. I should probably snag the little icon for the blog. I haven’t yet because technically we aren’t fully participating. For instance, we aren’t submitting all of our projects or anything, just doing some here and there as Chris feels like it.
The only thing funky that my hinder you from making this is getting the different chilies. We are lucky enough to have a specialty store near us so Chris was able to get what he needed. Oh, and you’ll also need a grinder or attachment for your Kitchen Aid.
Chris did the whole thing in one night and we ended up with tons and tons of chorizo for roughly $18. Not bad at all! He didn’t put it into casings, he just ground it and we wrapped it in waxed paper. We promptly ate some with scrambled eggs, tortilla chips, salsa, and sour cream, like a very rushed version of migas.
There’s also this recipe which has a pasta base and we definitely need to make it. I think it will be super delicious.
So if you are a fan of chorizo, and aren’t squeamish with the notion of grinding your own meat, I highly recommend you try this one out.
Here is Mrs. Wheelbarrow’s recipe for super delicious chorizo.
My Mexican Chorizo
3 lbs boneless pork shoulder or butt
1 large white onion
5 Ancho chiles, dried
3 Chipotle chiles, dried
1 Guajillo chile, dried
1 c boiling water
1 T annatto seeds, crushed
2 T paprika
1 tsp Mexican oregano, crumbled
1 tsp freshly ground black pepper
1/2 tsp Mexican cinnamon
Pinch each ginger, clove, cumin
2-3 t salt (to taste)
1/3 c apple cider vinegar
Cut the pork into 2” cubes and put the meat in the freezer to chill for at least 30 or as many as 45 minutes.
Toast the chiles quickly in a dry skillet just until they are flexible and fragrant. Remove the stem and seeds. If you want spicy chorizo, Pati says, “Save the seeds, toast them lightly and add back in to increase the spicy flavor.” Careful, now. They’re hot. I add these after taste testing.
Tear the chiles into a few pieces and rehydrate them in a cup of boiling water. Let them soak for about 15 minutes. Drain and reserve the soaking liquid.
Make a slurry in the blender. Add the chopped onion, the chiles, the spices and vinegar to the blender. Add the chile soaking liquid to loosen the slurry until it’s just pourable. Chill the slurry while you grind the meat.
Set up the grinder and grind the chilled meat into a chilled bowl perched in an ice bath. Combine the meat with the slurry.
Using your hands or a stand mixer, combine everything well at a low (#4) speed. If you mix with your hands, wear gloves. Use the chile soaking liquid to moisten the sausage, as needed.
Add some chorizo to the tasting skillet and cook until well browned, breaking it up to a crumble. Taste for salt, pepper, and spicy heat and adjust to your liking.
Mix again well, Get rid of the extra air. Pack the chorizo in half and one pound packages. If possible, let the chorizo rest for a day or two before cooking with it. This sausage benefits from a little rest.
Chorizo will keep in the refrigerator for a week, and in the freezer for up to three months.