🫙 From the Spice Rack
chorizo
Chorizo (Mexican Sausage) 2 pounds coarsely ground lean pork 1/4 pound pork fat, finely chopped (optional) 2 tablespoons paprika 2 tablespoons pasilla chile powder 1 teaspoon coars...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2poundcoarsely ground lean pork
- 1/4poundpork fat, finely chopped (optional)
- 2tablespoonpaprika
- 2tablespoonpasilla chile powder
- 1teaspooncoarsely ground black pepper
- 1/2teaspooncinnamon
- 1/2teaspoonground cloves
- 1/4teaspooncoriander seeds
Directions
- 1
Chorizo (Mexican Sausage) 2 pounds coarsely ground lean pork 1/4 pound pork fat, finely chopped (optional) 2 tablespoons paprika 2 tablespoo
- 2
Add paprika, chile powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, vinegar and sherry
- 3
Mix well with hands
- 4
Place in earthenware crock or glass jar in a cool place (50 to 60 degrees F) for at least 24 hours, or preferably 2 to 3 days
- 5
Freeze for longer storage
- 6
To serve, crumble and sauté for use in casseroles or form into thin patties and fry until done.