Carey's Chorizo Sausage

10 Servings
Pork Mexican
Main Dish mexican Sausage Bake Broil Grill Marinade Picnics Pork Mexican

2 pounds (change servings and units)
Ingredients
2 lbs ground k
3 large dried New Mexico les (Chile Colorin) or mild red chilies (about 3.5-inches)
4 small dried le de arbol (Chile deArbol) or chilies, according to how hot spicy you want
1/4 cup ling water
8 cloves lic minced
2 tablespoons dry gano leaves
2 teaspoons ground in
1 teaspoon fresh ground ck pepper
1 teaspoon dark wn sugar
4 tablespoons er vinegar
2 tablespoons uila
3 1/2 teaspoons t

1Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!


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