Friday, August 23, 2013

Recipe - Fresh Mexican Style Chorizo

When my hubby ordered this giant book about meat I rolled my eyes. Little did I know it would provide us with so many staples. We make this in copious amounts. It's delicious. I'd suggest you do the same. It's amazing in a hash, as a soup topping or on it's own by the spoonful. No lie. Paleo Chorizo also good for a Whole30
Adapted from The River Cottage Meat Book


1 lb pork shoulder
8 oz pork belly
2 tsp salt
2 garlic cloves, crushed or grated
3 Tbsp red wine vinegar
1 tsp ground black pepper
1.5 tsp cayenne pepper
2 tsp sweet paprika
1 tsp ground coriander
a few gratings of fresh nutmeg
1/2 tsp dried thyme

1. Coarsely grind the pork shoulder and belly. You could also use ground pork, but this combination really does give the best results.

2. Make a paste with the ingredients. Combine the meat with all the other ingredients, mixing thoroughly with your hands. Or if you're a raw-meat-a-phobe like me, use a stand mixer. You can see the beautiful red chorizo paste on the right.

3. Transfer to a sealed container and refrigerate for at least 24 hours before using. Every couple of days pour off any liquid that has come off the meat and add a pinch of salt. Keeps for up to 2 weeks.

4. To cook heat a pan on medium heat. Add the meat and cook, breaking the meat apart until it is crispy. Approximately 5-7 minutes.

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