This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
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| 8 servings |
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This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
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Ingredients
- 2 lb ground pork
- 1/2 cup hot red chile powder
- 1 tsp dried Mexican oregano
- 1 clove garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1/4 tsp each: ground cloves, cinnamon, oregano and cumin
Servings: servings
Instructions
- In a food processor or blender, combine the non-pork ingredients and mix thoroughly.
- Knead this mixture into the pork until it is thoroughly mixed. Cover and refrigerate for at least a day. At this point the chorizo may be frozen for up to 3 months or cooked.
- To cook, crumble the chorizo in a skillet and fry. Drain before serving.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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