Chorizos (Mexican Sausage)

This Mexican main features Pork tenderloin (ground ok, Anchos, Coriander seeds (toasted, Peppercorns, Cumin seeds. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 588.6

Dietary: Gluten-free

Description

This Mexican main features Pork tenderloin (ground ok, Anchos, Coriander seeds (toasted, Peppercorns, Cumin seeds. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 pound Pork tenderloin (ground ok)
5 Chiles Anchos
1/2 teaspoon Coriander seeds (toasted)
1/2 teaspoon Peppercorns
1/8 teaspoon Cumin seeds
2 tablespoon Sweet paprika
2/3 cup Mild white vinegar
1/2 pound Pork fat
2 Chilies Pasilla
3 Cloves
1/2 teaspoon Oregano (Mexican Blended)
4 Garlic Cloves (peel/crush)
2 1/2 teaspoon Salt
2 fl Vodka (if wanted)

Directions

1
Chop the meat roughly, (or purchase ground pork), together with the fat.
2
Toast the chilies well, turning them from time to time so they do not burn.
3
While they are still warm and flexible, slit them open and remove the seeds and veins.
4
As they cool off they will become crisp.
5
Grind the spices together withe the chilies.
6
Mix the ground spices and chilies with the
7
rest of the ingredients and rub them well into the meat with your hands.
8
Cover the mixture and
9
set it aside in the refrigerator to
10
season for 3 days, stirring it well each day.
11
(Before using,
12
fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl.
13
If you don't want to stuff the meat into casings at all, leave it to mature for about a week.
14
Store it in containers in the freezer compartment of the refrigerator

Nutrition Facts

Servings 10

Amount Per Serving
Calories 588.6kcal

% Daily Value *
Total Fat 16.1g25%
Saturated Fat 5.3g27%
Cholesterol 213.4mg72%
Sodium 12360.6mg516%
Total Carbohydrate 5.5g2%
Dietary Fiber 3.3g14%
Sugars 0.8g
Protein 75.6g152%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: anchos, blended, chorizos, cloves, coriander, cumin, fat, frying, ground, main, mexican, mild, oregano, paprika, pasilla, peelcrush, peppercorns, pork, salt, sausage

Read it online: https://www.chefs-mate.com/recipe/chorizos-mexican-sausage/