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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 11/11/2008 / Number of Servings: 1 |
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Directions: Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake
over med. heat until peppers are slightly toasted and seeds begin to
crackle, abt. 1 min. Combine toasted seasonings and remaining dry
seasonings in mill or mortar and grind to coarse texture.
Combine seasonings with garlic in small bowl. Mix meat, fat, and
seasonings in large bowl.
Put half meat mixture and half of wine in food processor and process to
fairly coarse grind. If using grinder, use coarse-grind plate. Process in
two batches. Combine, mix thoroughly, cover and refrigerate for 12 to 24
hrs. Stuff into casings using sausage stuffer, or horn attached to
grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in
cool place, or simply refrigerate for 24 hrs. uncovered. Hold in refrig.
for up to 3 days, or freeze for longer storage.
Cook in your usual manner. Yield: abt. 2 lbs.
| Ingredients:
1 Can(s) crushed tomatoes; 28 ounces
3/4 Teaspoon(s) Cumin seeds
1 Cup(s) large finely chopped shallots
2 Teaspoon(s) Crushed red pepper
2 chopped garlic cloves
1 1/2 Teaspoon(s) Corriander seeds
1 28 oz can; drained, diced tomatoes
3 Whole cloves
1/2 stems removed & leaves shred ten-ounce bag triple washed spinach
1/2 Teaspoon(s) Sugar
2 Cup(s) good quality chicken or vegetable stock
2 1/2 Teaspoon(s) Coarse (kosher) salt
1/8 Cup(s) extra virgin olive oil
4 Teaspoon(s) Paprika
1 salt & freshly ground pepper; to taste
1/4 Teaspoon(s) Whole black peppercorns
1/2 Teaspoon(s) Finely minced garlic
1 1/4 Pound(s) Lean, trimmed pork,1"dice
10 Ounce(s) Fresh pork fat, 1/2" dice
1/3 Cup(s) Robust red wine |
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