Face it, Chorizo from the store is, meh. Usually less than mediocre. So, this recipe is the results of a spiritual quest for a chorizo that was spiritually uplifting rather than palate oppressive. With very little effort you can make your breakfast shine. Other dishes too. Stick some in the freezer so it's ready when you need it.
Try the Roasted Garlic Paste in it instead of the fresh cloves.
Homemade Pork n Beef Chorizo
- Food Prep Gloves Optional
- Large mixing bowl
- Large spoon
- Ziplock freezer bags 1qt or smaller
- 2 lbs Ground pork shoulder - look for one that is well marbled with fat
- 2 lbs Ground beef - Not lean
- 2 White onions - Chopped
- 6 cloves Garlic - Smashed, or use 2 Tbs. of the Roasted Garlic
- 1 C Apple cider vinegar
- ¼ C New Mexico ground chili powder
- ¼ C Paprika - Alternative Option:
2 Tbs. Regular Paprika and 2 Tbs. Smoked Paprika
- ¼ C Chili Powder
- 2 Tbs Ground cumin
- 2 Tbs Ground coriander
- 2 Tbs Mexican oregano
- 2 Tbs Kosher salt
- 2 tsp Crushed red pepper flakes
- 1 tsp Fresh cracked black pepper
- Combine everything, except the two meats, into a food processor. Process until well combined into a smooth, thick sauce.2 White onions, 6 cloves Garlic, 1 C Apple cider vinegar, ¼ C New Mexico ground chili powder, ¼ C Paprika, 2 Tbs Ground cumin, 2 Tbs Ground coriander, 2 Tbs Mexican oregano, 2 Tbs Kosher salt, 2 tsp Crushed red pepper flakes, 1 tsp Fresh cracked black pepper
- Place the ground meats in a large bowl and add the sauce. Using your hands, mix until thoroughly combined. (Food prep gloves are a good idea for this.)2 lbs Ground pork shoulder, 2 lbs Ground beef
- Spoon usable portions into labeled zipper top baggies, by ½ pound (approx 1 cup). Refrigerate for 8 hrs. before using, but up to 3 days can be done. It allows the meats to soak up the flavor of the spices.
- You can freeze unused portions for up to 6 months. Vacuum sealers will allow freezing for much longer.