Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Saturday, February 21, 2009

Chorizo Tradicional

If you don't know about chorizo, you need to. It is a spicy fresh Mexican sausage, unlike the dried Spanish chorizo or similar sausages from other Latin cultures. A great chorizo, without fillers, cereal added or made from strange animal parts can sometimes be tough to find. Solution? Make it yourself!

4 ancho chiles
4 New Mexico chiles
1 3/4 lb pork butt, 20-30% fat, fine ground
1/2 cup onion, minced
3 T white vinegar
10 cloves garlic, finely minced
2 t cumin seeds, toasted and ground
3 t dried Mexican oregano
2 t salt
2 t fresh ground black pepper
1 t ground coriander
1 pinch of canela

Turn on your oven and set it to 300 degrees. Discard the stems and most of the seeds from the peppers.

Put the pepper pods on a baking sheet and roast for 5 minutes. Watch them so they don't blacken. Put all the softened chiles in a blender, and spin 'em until they are evenly ground.

In a large bowl, mix together the chiles with all of the other ingredients, then mix well into the meat. Cover the mixture and refrigerate for at least a day. You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well frozen.

Here's a quick shot of the test sample being cooked for taste-testing:

1 comment:

Anonymous said...

Good to see that you didn't call for lymph nodes or salivary glands, those despicable main ingredients of commercial (so called Mexican) chorizo in the US.