Everyday Eats Recipes
Chorizo
I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.
Ingreadient
- 3 tablespoons ground New Mexico chile
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mexican oregano
- 1 tablespoon water
- 3 cloves garlic, minced
- ¾ teaspoon salt
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon cumin seeds, crushed
- ¾ teaspoon white sugar
- ½ teaspoon ground black pepper
- 1 pound ground pork, well chilled
Direction
- Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
- Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
- Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
