Chorizo Classico Mexican Sausage
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Ingredients
1¾ pound ground pork or hamburger
8 dried mild red chiles, preferably 4 anchos and 4 New Mexican
½ cup minced onions
10 cloves cloves, minced or pressed
½ tsp ground coriander
pinch of cinnamon
2 TBSP white vinegar
2 tsp cumin seeds, toasted and ground
2 tsp dried oregano
1½ tsp salt
1½ tsp fresh ground black pepper
794 grams ground pork or hamburger
8 dried mild red chiles, preferably 4 anchos and 4 New Mexican
31 grams minced onions
10 cloves cloves, minced or pressed
½ tsp (2.5 ml) ground coriander
pinch of cinnamon
2 TBSP (30 ml) white vinegar
2 tsp (10 ml) cumin seeds, toasted and ground
2 tsp (10 ml) dried oregano
1½ tsp (7.5 ml) salt
1½ tsp (7.5 ml) fresh ground black pepper
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Instructions
- Preheat the oven to 350°F (180°C).
- Break the stem off the chile pods and discard most of the seeds.
- Place the pods in a single layer on a baking sheet and roast them for about 5 minutes, being careful not to scorch them.
- After chiles have cooled off enough to handle, break each chile into several pieces.
- Transfer the pieces to a blender and blend until they are evenly ground.
- In a medium bowl, mix together the ground chiles and all the other ingredients.
- Cover the bowl and refrigerate it for at least 24 hours.
- Fry it crumbled over medium-low heat until it is richly browned.
Nutritional Info
Storage
Notes
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