PEPPAHEAD'S MI CHORIZO
Chorizo is a staple in the Mexican kitchen. My recipe is very rich in flavor and hot. It is made with lean meat rather than the usual mystery meats. Dark turkey meat is a great option. Garnish tacos, scrambled eggs or roll it up in a warm tortilla to side a main dish.
Yield: about 1 lb. Heat Level: Medium Hot
1/2 lb. lean pork, trim fat1/2 lb. lean beef, trim fat1 tsp. white pepper, freshly ground1/2 tsp. sea salt2 Tbsp. olive oil1/4 cup water (add more as needed)1/4 tsp. clove powder 1/4 tsp. cinnamon 1/2 tsp. allspice 1 tsp. cumin (best if roasted)1 tsp. paprika1 tsp. Mexican oregano flakes4 garlic cloves, pressed1 Tbsp. New Mexican red chile powder (Hatch Red or Dixon)1 Tbsp. pasilla chile powder*1 tsp. chile de arbol powder or flakes2 Tbsp. cider or wine vinegar
1. Chop or grind meat to a coarse texture and mix with salt and pepper. Heat oil in a heavy skillet over medium high heat and sauté meat 5–8 minutes until evenly cooked.2. Add water and stir in all other ingredients. When liquid starts to bubble, reduce heat to low and simmer for 1 hour. Stir frequently and keep meat moist with small amounts of water.3. Adjust seasonings to taste. Cook for 1 hour more stirring and keeping meat moist but not wet. Excess liquid should be absorbed when finished. Refrigerate or freeze leftover for future use.
© 2016 by Larry Noggle www.peppahead.com
1/2 lb. lean pork, trim fat1/2 lb. lean beef, trim fat1 tsp. white pepper, freshly ground1/2 tsp. sea salt2 Tbsp. olive oil1/4 cup water (add more as needed)1/4 tsp. clove powder 1/4 tsp. cinnamon 1/2 tsp. allspice 1 tsp. cumin (best if roasted)1 tsp. paprika1 tsp. Mexican oregano flakes4 garlic cloves, pressed1 Tbsp. New Mexican red chile powder (Hatch Red or Dixon)1 Tbsp. pasilla chile powder*1 tsp. chile de arbol powder or flakes2 Tbsp. cider or wine vinegar
1. Chop or grind meat to a coarse texture and mix with salt and pepper. Heat oil in a heavy skillet over medium high heat and sauté meat 5–8 minutes until evenly cooked.2. Add water and stir in all other ingredients. When liquid starts to bubble, reduce heat to low and simmer for 1 hour. Stir frequently and keep meat moist with small amounts of water.3. Adjust seasonings to taste. Cook for 1 hour more stirring and keeping meat moist but not wet. Excess liquid should be absorbed when finished. Refrigerate or freeze leftover for future use.
© 2016 by Larry Noggle www.peppahead.com