- Cooking Time: 15-20 minutes
- Servings: 6
- Preparation Time: 30 minutes
- 10 lbs boneless pork butt, ground
- 6 Tbsp salt
- 1 cup vinegar
- 5 Tbsp paprika
- 3 Tbsp hot pepper, ground
- 8 cloves fresh garlic, pressed
- 1 Tbsp oregano
- 2 tsp black pepper, coarse ground
- 1 cup water
- Grind all the pork butts with a 1/4" grinding plate and place into a large bowl. If it's too much trouble to grind your own, just buy ground pork.
- Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.
- Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this mexican chorizo recipe will be a little longer than most.
NotesMexican chorizo is a deep reddish color and largely available in two varieties, fresh and dried, though fresh is much more common. Quality chorizo is made from good cuts of pork stuffed in natural casings, while some of the cheapest commercial styles use variety meats stuffed in inedible plastic casing to resemble sausage links. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef.
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