What’s shockingly red and makes your nose tingle before you even smell it? Mexican Chorizo, the legendary spicy sausage that uses a foundation of various chili powders. Add ancho, guajillo and pasilla chilies for a smoky, earthy heat, then mix in paprika, garlic, herbs, vinegar, and a shot of your finest Tequila (one for the meat and one for you). One bite of cooked Chorizo and you'll start to smell the Sonoran desert and feel the sting of a scorpion in your boot.
You can case this sausage if you want. However, the casing just makes storage and transportation easier, and it’s usually removed before cooking. Since we’re not going far, we prefer to keep it loose.
• 8 lb. whole pork shoulder
• 2 lb. pork belly
• 1 head garlic
• 12 dried ancho chilies
• 6 dried pasilla chilies
• 6 dried guajillo chilies
• ¼ cup hot paprika
• ¼ cup Kosher Salt
• 1 ½ tbsp. black peppercorns
• 1 tbsp. cumin seeds
• 1 tbsp. plus 1 tsp. dried oregano
• 2 tbsp. cayenne
• 1 ½ cups apple cider vinegar
• ½ cup añejo tequila
Dried ancho, pasilla and guajillo chilies can be found at your local Mexican market.
Place 3 large mixing bowls and the Meat Grinder attachment in the freezer for 15 minutes before use. Keeping the equipment cold will help the grinding happen quickly. Measure out all the ingredients from your shopping list, then get ready to prep them as outlined below.
Using a chef’s knife, dice the pork shoulder and pork belly into ½-inch pieces and place them in 2 of the chilled mixing bowls. Place the diced pork in the freezer for at about 10 minutes before grinding.
Pre-heat the oven to 300°F / 149°C.
Cut the stems off the three types of chilies. Slice the chilies open and remove the seeds.
Spread out the chilies on a baking sheet. Bake for about 6 minutes, until a light char appears on the chilies, then remove from the oven. Wait for them to cool, which will take 5 to 10 minutes.
Using a Food Processor, pulverize each type of roasted pepper in separate batches until they are a fine powder. Measure out:
• ½ cup ancho chili powder
• ¼ cup pasilla chili powder
• ¼ cup guajillo chili powder
Store any leftover chili powder in air-tight containers for use in other recipes.
Using a Spice Grinder, pulverize the black peppercorns and cumin seeds. Mince the garlic.
Place the spices and liquids in a large mixing bowl. Mix together until the spices are thoroughly mixed into the liquid, breaking up any lumps.
One shot for you, one shot for the spice mixture.
Assemble the Meat Grinder with the small die. Grind both the diced pork shoulder and pork belly, allowing the ground meat to drop into a chilled mixing bowl.
Pour the spice mixture into the bowl of ground meat.
Put on some food preparation gloves and mix the spices into the ground meat until it is uniformly coated with the spice mixture.
Grab a handful of the sausage, form it into a burger-sized patty, and fry it up in a skillet. Taste and adjust the seasoning as needed.
Before you add more chili powder to turn up the heat, stop and think about who will be eating this. Family? Friends? Or enemies...
Weigh out the sausage mixture into ½-pound portions. Wrap each portion first in wax paper, then a second time in Butcher Paper, or seal in small freezer bags. Using a Sharpie, label each package with the date it was made. Mexican Chorizo: made April 20, 2014.
Refrigerate at least 24 hours before consuming to allow flavors to mingle. It will last up to 1 week in the refrigerator and up to 1 month in the freezer.
Cook the Chorizo to an internal temperature of 150°F / 65°C before serving. Mexican Chorizo is great in tacos, migas, chilaquiles, on top of nachos or even in scrambled eggs.