Tuesday, September 23, 2008

Mexican Chorizo

One of the biggest challenges of giving up salt as a Mexican-American woman was giving up chorizo, and so my quest began for the perfect, homemade, heart friendly chorizo!

1 lb. ground pork (the leaner the better!)
3 tbs. red wine vinegar
1 1/2 tbs. water
3 garlic cloves (grated or finely chopped)
3 tbs. ground chile (I used 1 tbs Cheyenne, 1 tbs New Mexico Chile, 1 tbs Chipotle)
2 tsp. oregano
1 tbs. paprika
1/4 tsp. allspice
1/4 tsp. black pepper
1/4 tsp coriander
1/2 tsp. sugar

Combine dry ingredients in a small bowl for even distribution.
Using a fork, combine pork and liquid ingredients (vinegar & water) in another bowl.
Pour half of the spice mix onto the pork mix and combine thoroughly, then pour the other half and combine thoroughly. I broke this step down to allow the spices to combine well with the meat mixture.
Knead the mixture (either with your hands or the fork) until everything is well combined and put the mixture in zip locks.
Let it cure for at least 24 hrs, although letting it cure for 48 hrs will yield a much better result.

Frozen the chorizo will last up to 1 month.
Refrigerated the chorizo must be consumed within 2 weeks.
When thawing out frozen chorizo make sure to thaw it in the refrigerator.

Do you have a special request or a recipe that you love and would like to get it made over into a heart healthy version? CLICK HERE and I will try help you!