Chorizos(Mexican Sausage)
2 lb Pork tenderloin (ground ok) 5 Chiles anchos 1/2 ts Coriander seeds (toasted) 1/2 ts Peppercorns 1/8 ts Cumin seeds 2 tb Sweet paprika 2/3 c Mild white vinegar 1/2 lb Pork fat
Ingredients
- 2lbpork tenderloin (ground ok)
- 5chiles anchos
- 1/2tsp coriander seeds (toasted)
- 1/2tsp peppercorns
- 1/8tsp cumin seeds
- 2tbsp sweet paprika
- 2/3cup mild white vinegar
- 1/2lbpork fat
Directions
- 1
2 lb Pork tenderloin (ground ok) 5 Chiles anchos 1/2 ts Coriander seeds (toasted) 1/2 ts Peppercorns 1/8 ts Cumin seeds 2 tb Sweet paprika 2
- 2
Toast the chilies well, turning them from time to time so they do not burn
- 3
While they are still warm and flexible, slit them open and remove the seeds and veins
- 4
As they cool off they will become crisp
- 5
Grind the spices together withe the chilies
- 6
Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands
- 7
Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day
- 8
Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage ca