Mexican Chorizo
Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Ingredients
- 750 grams pork, see Step 1
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 1/2 tablespoons chili powder, adjust as needed if using Thai chili powder
- 1 clove garlic, smashed and finely minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons white vinegar
Instructions
- You can use either minced pork from the store, or as I like to do, is grind my own, as you can control the fat content of meat. I will use pork shoulder when I make this. If grinding your own, use the medium plate or the coarse (wagon wheel) plate.
- Add the coarse ground pork to a large bowl, add all other ingredients and mix well, use your hands to ensure a good mixing. You may need to increase the amount of vinegar.
- Pack into a large jar or ceramic bowl, cover and store in the fridge for up to several weeks. Best to sit overnight in the fridge before the first use.
- To use, just scoop some out and cook with scrambled eggs, diced potatoes, etc.
Notes
Pork will cost about 75 Baht for 750 grams. This can be added to various dishes so 750 grams will last for say 6-10 dishes. Low cost.
Adapted from an internet recipe.
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