Recipe by brian48195
***Note*** I reduced the salt to 1 teaspoon as the reviewers said it was too salty. This is a recipe that came out of a little cookbook called "Secrets to Cooking TEXMEX." I have not made this recipe yet, but plan to. Enjoy
Top Review by Mia #3
Brian, instead of using the vinigar, try using red wine, and also since you are a garlic lover add in some garlic (1 Buld or head of garlic) I'm Portuguese and I make this all the time. Try it this way I'm sure you will enjoy even more, I did try it your way but did'nt care for the vinegar or cumin taste, sorry!! (P.S. add 3 bayleafs also)
- 1 lb ground lean pork
- 1⁄2 cup distilled white vinegar
- 1 tablespoon fresh black pepper, ground
- 1 teaspoon salt
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 2 tablespoons fresh garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon paprika
Directions See How It's Made
- Place ground pork in large bowl.
- Add ingredients in the order that they are listed and mix well by hand.
- Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
- Check every 12 hours and poor off any excess liquid that has drained off the meat.
- Cook or freeze the chorizo.
- Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.