List of Ingredients
2 lbs ground pork (Course ground....the spanish and mexican use bigger chunks of porks and
not as finely ground as we do. But if you dont ground your own pork...the store pork will do.)
1/2 cup Cider Vinegar
2 tsps. hot chili pepper (you can leave out if you want but it isn't really noticed. It is just 2 tsps.)
8 cloves of garlic (minced)
1/2 cup paprika (Yes 1/2 CUP)
1 1/2 T. dried oregano
7 WHOLE cloves (comes to 1/2 tsp ground cloves)
1 T salt
1 tsp black pepper
Chorizo is not mexican but spanish but it is identified as Mexican. But the Mexicans are
adopting it since the credit to it is given to them. :))))
Mix all ingredients well. Keep mixing until hands are stained!!!! Remember to use gloves unless
you want the whole cultural experience.
Chorizo gets better with time and traditionally put into casings and refridgerated or hung to dry.
You may store in plastic bags in the fridge for three days before freezing. Can be frozen for up
to 6 months or more. (with the vinegar she says it can be frozen longer)
Chorizo is completely raw... so you have to cook it completely every time you use it.
The most typical use of Chorizo in Mexico is to fry it and break it up as you do. Add beaten
eggs and cheese and cook til eggs are cooked.
Or you can fill quesadillas with it or tortillas or mix with refried beans.
You need gloves for this unless you want red hands.