Chorizo Tex-Mex Style

Based on the uncooked Spanish chorizo fresco, the Mexican versions of chorizo are made from fatty pork. The meat is usually ground rather than chopped, and different seasonings are used.

In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso), burritos, and tortas with cooked chorizo, and it is also a popular pizza topping. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos and taquitos.

Ingredients

2 lbs lean pork trimmings
8 oz beef or pork fat
1/2 cup cider vinegar
1/4 cup ground red chili, mild or hot
1/4 cup tequila (optional)
1 tsp ground cinnamon
1 1/2 tsp ground cumin
2 medium onions, quartered
1 tsp ground Mexican oregano
8 cloves garlic, pressed
1 Tbsp salt

Preparation

1 Clean the casings, rinse well with water, then pour vinegar through them. Set aside.

2 Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chili powder your family and guests will prefer.

3 Stuff the casings. Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate. Mixture should ripen for at least 8 hours before using.

Tip: Take a pinch of your fresh ground sausage, fry it up in a pan, and see if it spicy enough for you. If not add more pepper.

From Bad Cooking's Big Book of Sausage Recipes available at amazon.com for only $9.99