When a recipe calls for chorizo you can’t beat using fresh over cooked links. I do like those links and use them often, but there are times where that just won’t work. For instance, you wouldn’t want hard pieces of those links mixed in your Turducken Burger. Sharing that recipe tomorrow.
I bet you think it’s really hard to make your own chorizo. You couldn’t be more wrong. All you need is pork and a bunch of spices and a little tequilla. I like to make a big batch, portion it out into 8 ounces, wrap them separately and put them into the freezer. Then I can use it anytime I’m making something that needs fresh chorizo. For instance, when duplicating this amazing dish of scallops at Tropisueño, you can see they used fresh chorizo.
I started with Guy Fieri’s recipe but changed it to suit my tastes. First off I didn’t want to make it into links in casing. Maybe someday but for now I wanted fast and easy. Next I like my sausage spicy. If you don’t want it spicy lower the amount of chipotles and pequin chili or cayenne pepper used. Also, use sweet paprika instead of smoked.
Remember you can always add more spices so start off with just a little of the hot spices like the chipotle and cayenne. Cook a tablespoon of the meat and taste it. If it’s not spicy enough add in just a little more and repeat. Keep in mind the chipotle is also a nice smoky flavor so I wouldn’t leave that out all together. Your cumin is smoky and so is the smoked paprika. They really add a great depth of flavor to the sausage. For my spices I really like Penzeys. They are gluten free and hold up well.
This recipe was submitted to What Can I Eat That’s Gluten Free.
5 pounds boneless pork butt ground rough, put through grinder once
2-3 chipotles in adobo with sauce
5 cloves organic garlic
1/4 cup red wine vinegar
1/4 cup white tequilla
1 tsp ground cumin
4 TBS Celtic Sea Salt or Kosher Salt
4 TBS ancho chili powder
2-5 tsp pequin chili powder or cayanne pepper
2 TBS granulated toasted onion
2 TBS Smoked Paprika (use sweet paprika for less heat)
2 tsp Mexican oregano
1/2 tsp white pepper
plastic gloves to protect your hands- not necessary but are helpful
If you have a meat grinder use the course die and only run the pork through once. If you don’t have a grinder, ask your butcher to do this for you.
In a food processor add in the chilies in adobo, garlic, tequila and vinegar. Process until finely chopped and makes a paste.
In a small bowl combine the seasonings.
If you want to use plastic food service gloves, put them on now. I recommend this if you happen to have a cut. Vinegar and hot spices on a cut can teach your kids new words. If you’re not using gloves, make sure your hands are clean and your jewelry is off. Now you might be thinking you’ll just use a big spoon or fork. Won’t work as well. You’ll wind up with clumps of spice and clumps of meat with no spice.
In a very large bowl, add 1/3 of the ground pork and 1/3 of the spices and 1/3 of the tequila mixture and combine well with your hands. Repeat 2 more times until all of the meat and seasonings have been mixed together.
Pull out a tablespoon of the mixture and fry it up in a pan. Taste it and then adjust your seasonings. Repeat until you are satisfied with the taste. Just a reminder it’s easy to add in more spice but once it’s there the only way to get rid of it is add in more pork.
This is where I pull out my scale and separate the meat into 8 ounce portions, wrap and freeze. Now I’m ready to get cooking tons of recipes. I like chorizo in Pupusas, soups, with eggs, in casseroles, tacos, enchiladas, pizza, hash, with seafood and … I could go on here for another few paragraphs. You get the point.
How do you use chorizo? What about now? What are your plans for Easy Homemade Fresh Chorizo?