Mexican - Spanish, Pork Mutton Veal

Chorizo (Mexican Sausage)

  • 6 ounces Quajillos, Ancho chilies (mild not hot)
  • 2/3 cup Vinegar
  • 5 Garlic cloves, peeled
  • 2 pounds Ground pork
  • 1 tablespoon Paprika
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Ground allspice
  • ~ Casing (optional)

    • This is an important recipe as Chorizo is used in many Mexican dishes but can'tbe found everywhere. When my recipes call for one chorizo , use about 3 ounces, or 1/3 of a cup.

    Wipe the chilies clean. Remove stems, then cut lengthwise.Remove seeds, and place in a small bowl. Cover with hot water and let sit for 30 minutes. Discard water and place thechilies in a blender jar. Add the vinegar and garlic cloves and puree until smooth; set aside.

    Place the pork in a large bowl. Add the paprika, oregano, salt, cumin, coriander, pepper, and allspice. Mix well. Add the chili sauce and combine well. Let stand for several hours. Stuff into casings, or fry as patties. You can pack in a crock or glass jarand keep in the refrigerator. It will keep for several weeks.

    NOTE: If you can not find the Mexican dried chilies you can use 2 tablespoons of a mild chile powder.

    Origin Mexico

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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