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Mexican Chorizo
Mexican Chorizo
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
615 minutes
Spicy chorizo sausage made with ground pork, Aleppo peppers, and flavorful spices for delicious patties or links.
Ingredients:
  • 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
  • 1.5 tablespoons crushed Aleppo peppers
  • 1.5 tablespoons chili powder
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground coriander
  • 0.5 cup distilled white vinegar
  • 1 teaspoon vegetable oil
Instructions:
  • Refrigerate the meat grinder's head assembly and grinder hopper for 1 hour to chill.
  • Combine pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a large bowl, ensuring all ingredients are fully mixed. Chill in the refrigerator for 1 hour before proceeding.
  • Cover a bed of ice cubes in a large mixing bowl, position a smaller metal bowl on top to receive the ground meat, and set up the cold meat grinder.
  • Grind the pork mixture using a coarse cutting plate and transfer it to a small bowl. Chill the ground meat in the refrigerator for 30 minutes.
  • Carefully blend the vinegar and water into the pork mixture until well combined. Shape into eight patties, cover, and chill in the refrigerator for 8 hours to overnight to enhance flavors.
  • Heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until golden and cooked through, about 5-8 minutes per side, ensuring they reach an internal temperature of at least 160°F (70°C) when tested with a thermometer.

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