For an enhanced flavor profile, consider toasting the dried spices (Aleppo pepper, chili powder, oregano, cumin, cloves, and coriander) lightly in a dry pan before adding them to the pork mixture. If you prefer a spicier chorizo, increase the amount of Aleppo pepper or add a pinch of cayenne pepper to the mix. When forming the patties, handle the mixture gently to avoid compacting the meat, which can result in a tougher texture.
Mexican Chorizo
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME10 hrs 15 mins
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SERVING8 People
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VIEWS105
Embark on a culinary adventure with this authentic chorizo recipe, perfect for crafting mildly spicy and utterly delicious Mexican sausage patties. Whether you choose to enjoy them as patties or stuff them into casings for grilling, these sausages promise a burst of flavor suitable for any meal, from breakfast to dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol45 mg
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Fiber1 g
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Protein14 g
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Saturated Fat3 g
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Sodium629 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Chill your meat grinder's head assembly and grinder hopper in the refrigerator. (1 hour)
02 Step
Recipe View In a large bowl, thoroughly blend the pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander. Cover and refrigerate. (1 hour)
03 Step
Recipe View Prepare an ice bath by filling a large mixing bowl with ice cubes and placing a smaller metal bowl on top to catch the ground meat. Assemble the chilled meat grinder.
04 Step
Recipe View Grind the pork mixture using a coarse cutting plate into the small bowl. Return the ground meat to the refrigerator. (30 minutes)
05 Step
Recipe View Gently incorporate the vinegar and water into the pork mixture until well combined. Form the mixture into eight patties, cover, and refrigerate to allow the flavors to meld. (8 hours to overnight)
06 Step
Recipe View Heat the oil in a heavy skillet over medium-low heat. Pan-fry the patties in batches until browned and cooked through, approximately 5 to 8 minutes per side. Ensure an internal temperature of at least 160 degrees F (70 degrees C) is reached.
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Violet Muller
Sep 9, 2024I made a double batch for my family BBQ and everyone loved it!
Ceasar Marquardt
Sep 4, 2024This recipe is fantastic! The chorizo had the perfect balance of spice and flavor. I stuffed it into hog casings and grilled it – a total hit!
Brandon Rodriguez
Jul 17, 2024The instructions were easy to follow, and the chorizo turned out perfectly. I'll definitely be making this again!
Alek Friesen
Jul 10, 2024I made this chorizo for breakfast tacos, and it was amazing! The flavor was spot-on, and it was so much better than store-bought.