How To make Chorizo (Mexican Sausage)
20 Sausage casings (pork
-casings for authentic -links) Vinegar 2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot 1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt
..I [=Jane Butel] have generally made bulk sausage, as it is much easier. Sausage has to be taken out of the casing for most uses anyway. 1. Clean the casings, rinse well with water, then pour vinegar through
them. Set aside. 2. Use a food processor or the coarse blade of a meat grinder, grind the
meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer. 3. Stuff the casings. First cut the casings into 3-ft lengths and tie one
end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread. 4. Place on a cookie sheet covered with wax paper. Set on the counter for
about 2 hours, then refrigerate. 5. After a day, freeze what you will not use within a week or two. Mixture
should ripen for at least 8 hours before using. Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage. Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months. Makes 20 sausages or 2 2/3 pounds bulk sausage. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93
How To make Chorizo (Mexican Sausage)'s Videos
HOW TO COOK CHORIZO-MEXICAN SAUSAGE
HOW TO COOK CHORIZO-MEXICAN SAUSAGE
How to make The Best Homemade Mexican Chorizo | Beef Chorizo
I love preparing homemade chorizo because I control what goes in it and know it doesn't contain all the preservatives. You can also prepare it in large quantities, freeze it and use it as needed throughout the month.
Ingredients
3 Lbs Ground Beef with 20% Fat, ground chicken, turkey, or ground pork
1 Tbsp Salt
6 Chile Guajillos
1 Chile Ancho
6=8 Chiles de Arbol
1 Cup White Vinegar or Apple Cider Vinegar
1 Tbsp Oregano
6-8 Whole Cloves
1 Tsp Coriander Seeds
1 Tsp Cumin
1 Tsp peppercorns
1/4 White Onion
6-8 Large Garlic Cloves
You also need freezer bags to separate into portions. #homemade #chorizo #homecooking #easyrecipe #mexicanfoodrecipes #mexicanfood #authentic
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Here are a few more recipes for inspiration!
Thank you so much for watching!
Creamy Red Salsa
Chile de Arbol Salsa
Green Salsa Three Different Ways
Homemade Chicharrones
Shrimp Stew
Beef Tamales
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#chorizo #Beefchorizo #mexicanfoodrecipes #mexicanfood #homemadecooking
How to Make Chorizo - Mexican Food Recipe
#breakfastwithkirby
Mexican Chorizo is really easy to do at home. I love my chorizo to be a little meaty and goes great for breakfast or even in a taco. The blend of spices and herbs make this chorizo very flavorful. Let the mixture sit for a couple of days in your refrigerator, so the spices can marinate the pork. This is a staple in my home, even the kids love it.
Also to see more recipes, go to my website cookingwithkirby.com
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Mexican Chorizo Verde | How to make a Green Sausage
Today we are making the famous Green Sausage known as Chorizo Verde
You can find a printable recipe for Chorizo Verde here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
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Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
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Eric
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Argentinian Chorizo | Celebrate Sausage S03E29
Today we are making the Argentinian Chorizo.
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Natural Casings:
Stuffing Horn Cleaner:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
How to make Pork Chorizo from scratch | Authentic Mexican Chorizo Recipe | Villa Cocina
#mexicanfood #villacocina #tacos #porkchorizo
Chorizo is a staple in Mexico, it is basically a type of sausage we have made with ingredients used daily in a Mexican kitchen. The ground meat is mixed in with some fat, seasoned with dried peppers, spices, herbs and some vinegar. Try the cooked chorizo in tacos and fall in love instantly, a second bite will have you coming back for more.
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➤ Molcajete 8’’ :
➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Pyrex glass bowl set of 3 :
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➤ ZWILLING Pro 7-inch Rocking Santoku Knife, Black/Stainless Steel:
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Pork chorizo recipe
1.5 lbs ground, pork picnic shoulder
Dried peppers
4 ea medium guajillos, dried peppers
1 ea large pasilla, dried pepper
2-3 ea chiles de arbol - OPTIONAL (additional kick of heat)
Water to rehydrate the peppers
Spice/ herb mixture- Molcajete grind or add to blender
4 ea garlic, cloves peeled
1 tsp peppercorns
4 cloves, whole
1/2 tsp oregano, dry
1/2 tsp marjoram, dry
1/2 tsp whole, cumin
1/2 tsp thyme, dry
1/4 tsp kosher salt, to break everything down.
1 TBSP Apple cider vinegar
1 TBSP Water to remove the remainder of the spices from Molcajete.
To the blender
The dried hydrated peppers + spice/herb if you don’t have a molcajete
1/4 medium yellow, onion
1/2 cup apple cider vinegar + water if needed 1 TBSP at a time.
To the meat & molcajete paste
1 tsp ancho chile, powder
2 tsp smoked, paprika
2 tsp achiote powder
Salt to taste, 1 1/2 tsp of kosher salt.
Wrap the chorizo in pork casings, plastic wrap (like I did ) or zip lock bags.
When ready to cook remove from the plastic wrap and cook the meat.
To make chorizo tacos, you will need:
Corn tortillas recipe:
Onion, chopped
Cilantro, chopped
Salsa
Lime juice
Spice/herb links:
Mexican oregano:
Ancho Chile powder:
Paprika:
Cloves:
Whole cumin:
Amazing Achiote powder: or Badia achiote powder:
Salsa recipes:
Red salsa:
Salsa for tacos:
Salsa Macha:
Manzano pepper salsa:
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