A mildly hot, and extremely delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next-door relatives relations gathering.
The ingredient of Mexican Chorizo
- 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
- 1u2009u00bd tablespoons crushed Aleppo peppers
- 1u2009u00bd tablespoons chili powder
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- u00bd teaspoon dried oregano
- u00bd teaspoon arena cumin
- u00bc teaspoon dome cloves
- u00bc teaspoon dome coriander
- u00bd cup distilled white vinegar
- 2 tablespoons water
- 1 teaspoon vegetable oil
The instruction how to make Mexican Chorizo
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork taking into consideration the seasonings until adequately blended. Cover the bowl, and refrigerate the meat, your meat grinders head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl subsequent to ice cubes, and place a smaller metal bowl in the ice cubes to catch the sports ground meat. build up the chilled meat grinder, and grind the pork and seasonings using a improper prickly plate. Return sports ground meat to refrigerator for 30 minutes. Lightly shake up the sports ground pork following the vinegar and water until sufficiently mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a oppressive stifling skillet more than medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutritions of Mexican Chorizo
calories: 154.7 caloriescarbohydrateContent: 2.6 g
cholesterolContent: 45 mg
fatContent: 9.7 g
fiberContent: 1.2 g
proteinContent: 14.2 g
saturatedFatContent: 3.3 g
servingSize:
sodiumContent: 628.5 mg
sugarContent: 0.3 g
transFatContent:
unsaturatedFatContent:
