Chorizo
May 19, 2014
We don't have a meat grinder because we have a really tiny kitchen and work area, so my solution to getting more fat into the sausage is mixing diced up pork belly into the ground pork.
Just stir these up nice.
The flavorings are easy and just get food processed into a smooth sauce.
Pour on the sauce and mix it all up.
We leave the meat to marinade overnight, then cook the whole thing in the oven like a big chorizo meatloaf.
It's great in the burritos, but I think it really shines in the tacos!
It's hard having this avalible to me all day and not eat a million tacos every shift.
Chorizo
For: 2 Pounds Saucage
- 1.5 Pounds Ground Pork
- 1/2 Pound Diced Pork Belly
- 1 Small Onion
- 7 Cloves Garlic
- 1 Habanero Seeds if you want a little kick, otherwise remove
- 1/2 Cup Red Vinegar
- 1 Tablespoon Salt
- 1 Tablespoon Paprika
- 1 Tablespoon Chipotle Powder
- 1 Tablespoon Chile Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 1 Pinch Cinnamon, Black Pepper, and Clove
Instructions
- Dice the pork belly into long strips that are striped with fat. These technically are called lardons. Mix the pork with the lardons in a large bowl. Add everything else to a food processor and process until very smooth. Pour the sauce over the meat and thoroughly mix. Allow to sit overnight.
- We then bake the chorizo in a pan like a meatloaf for about 45 minutes, but you can feel free to instead just pop it into a frying pan or on a flat grill. You will need to cook it a little longer than a normal ground beef or pork mixture to allow the pork belly to render and break down.