Chef Martin Lopez shares his recipe for Mexican Chorizo.
Homemade Mexican Chorizo:
4 servings
Dry Ingredients:
4 Chiles Anchos
3 Chiles Passilla
3 Garlic Cloves
½ Tsp Ground Cumin
¼ Tsp Ground Coriander Seeds
1/3 Tsp Ground Black Pepper
1/3 Tsp Mexican Ground cinnamon
1/8 Tsp Ground Cloves
¾ Tsp Ground Oregano
2 Tbsp Paprika
1 Tsp Salt
Wet Ingredients:
1/3 Cup Apple Vinegar
One Small Section of Fresh Ginger
Or 1/8 Tsp of Ground Ginger
Final Ingredients:
1 pound of meat –
This is where you decide what kind of protein to use. The chile base from this recipe usually is enough to marinate and blend with one pound of meat or a plant base product like ground pork, turkey, beef, tofu or jackfruit, ”I like to use a combination of 50-50 “ground pork and beef”
Directions:
Start by cleaning all the peppers and roasting them, once dried and roasted place them in a food processor with the rest of the dry ingredients until all the spices are pulverized.
Then add the “Wet Ingredients” to the food processor to create a wet paste.
In a large bowl blend by hand the spice/pepper paste with the meat and refrigerate overnight.
Chorizo can be kept in refrigerator for a week or keep it in a freezer for up to six months
Happy Cooking!
Chef Martin Lopez
www.ChefMartinLopez.com
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