Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it's easy to make yourself with this recipe.
Mince 4 large cloves garlic and mash to a paste with 2 tsp. kosher salt. Put 2 lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 Tbs. guajillo or New Mexican chile powder, 1-1/2 tsp. cayenne, 1-1/2 Tbs. dried oregano (preferably Mexican), 1 tsp. ground cumin, 1/2 tsp. ground allspice, 1/2 tsp. freshly ground black pepper, and 1/4cup cider vinegar.
Knead the mixture with your hands until well combined (wear disposable
gloves, since the chiles can irritate your skin). Cover the bowl with
plastic wrap and refrigerate for at least 2 hours to season.
The chorizo will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months.
nutrition information (per serving):
12, Fat Calories
110, Saturated Fat
17, Monounsaturated Fat
3, Polyunsaturated Fat
Photo: Scott Phillips