How To make Chorizo (Mexican Sausage)
20 Sausage casings (pork
-casings for authentic -links) Vinegar 2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot 1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt
..I [=Jane Butel] have generally made bulk sausage, as it is much easier. Sausage has to be taken out of the casing for most uses anyway. 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 chile powder your family and guests will prefer. 3. Stuff the casings. First cut the casings into 3-ft lengths and tie one
end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread. 4. Place on a cookie sheet covered with wax paper. Set on the counter for
about 2 hours, then refrigerate. 5. After a day, freeze what you will not use within a week or two. Mixture
should ripen for at least 8 hours before using. Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage. Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months. Makes 20 sausages or 2 2/3 pounds bulk sausage. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93
How To make Chorizo (Mexican Sausage)'s Videos
How to Make Chorizo | Easy Mexican Chorizo Recipe
Here is a recipe for a delicious and leaner Mexican style chorizo. This recipe goes great in chorizo and egg breakfast tacos or even in queso dip.
INGREDIENTS
1 lbs ground pork meat (you can also use beef or turkey)
5 dried guajillo chiles
2 to 3 garlic cloves
2 bay leaves
1/2 tsp dried oregano
1/2 tsp ground cumin
2 tsp paprika
1 whole clove
2 allspice berries
1/4 tsp black pepper
1 tsp kosher salt (or salt of your choice)
1/4 cup apple cider vinegar (or white vinegar)
Freezes well for up to 6 weeks
SOFT FLOUR TORTILLAS VIDEO
Mexican Style Chorizo Sausage | Celebrate Sausage S03E23
@SmokinJoesPitBBQ
Today we are making a Mexican Style Chorizo Sausage.
Big thanks to Joe over at Smokin Joe's Pit BBQ for his help with this episode, be sure to check out his YouTube channel
Don't forget to subscribe while you are there and tell him 2 Guys & A Cooler sent you????.
You can find a printable recipe here:
New Mexico Chili:
Pasilla Chili:
Chile Ancho:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
Items you might find helpful when making sausage:
Ceramic Honing Rod (for Knife Edge Maintenance):
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Custom Cutting Board:
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
How to make Pork Chorizo from scratch | Authentic Mexican Chorizo Recipe | Villa Cocina
#mexicanfood #villacocina #tacos #porkchorizo
Chorizo is a staple in Mexico, it is basically a type of sausage we have made with ingredients used daily in a Mexican kitchen. The ground meat is mixed in with some fat, seasoned with dried peppers, spices, herbs and some vinegar. Try the cooked chorizo in tacos and fall in love instantly, a second bite will have you coming back for more.
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
???? Villa Cocina's Website:
☞ Feel free to visit my YOUTUBE page for alot more recipes:
????PRODUCTS IN THIS VIDEO ????
(As an Amazon Associate I earn from qualifying purchases)
➤ Molcajete 8’’ :
➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Pyrex glass bowl set of 3 :
➤ OXO White cutting board:
➤ OXO good grip kitchen scissors:
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Pyrex glass measuring cups set of 3 :
➤ Premium Kitchen Towels 20inx28in, 6 pack Sage green color :
➤ ZWILLING Pro 7-inch Rocking Santoku Knife, Black/Stainless Steel:
???? For products I have in my kitchen click the link below ????????
Pork chorizo recipe
1.5 lbs ground, pork picnic shoulder
Dried peppers
4 ea medium guajillos, dried peppers
1 ea large pasilla, dried pepper
2-3 ea chiles de arbol - OPTIONAL (additional kick of heat)
Water to rehydrate the peppers
Spice/ herb mixture- Molcajete grind or add to blender
4 ea garlic, cloves peeled
1 tsp peppercorns
4 cloves, whole
1/2 tsp oregano, dry
1/2 tsp marjoram, dry
1/2 tsp whole, cumin
1/2 tsp thyme, dry
1/4 tsp kosher salt, to break everything down.
1 TBSP Apple cider vinegar
1 TBSP Water to remove the remainder of the spices from Molcajete.
To the blender
The dried hydrated peppers + spice/herb if you don’t have a molcajete
1/4 medium yellow, onion
1/2 cup apple cider vinegar + water if needed 1 TBSP at a time.
To the meat & molcajete paste
1 tsp ancho chile, powder
2 tsp smoked, paprika
2 tsp achiote powder
Salt to taste, 1 1/2 tsp of kosher salt.
Wrap the chorizo in pork casings, plastic wrap (like I did ) or zip lock bags.
When ready to cook remove from the plastic wrap and cook the meat.
To make chorizo tacos, you will need:
Corn tortillas recipe:
Onion, chopped
Cilantro, chopped
Salsa
Lime juice
Spice/herb links:
Mexican oregano:
Ancho Chile powder:
Paprika:
Cloves:
Whole cumin:
Amazing Achiote powder: or Badia achiote powder:
Salsa recipes:
Red salsa:
Salsa for tacos:
Salsa Macha:
Manzano pepper salsa:
???? Explore more DELICIOUS recipes
❃ Corn tortillas:
❃ Queso fundido:
❃ Achiote or annatto oil:
❃ Chicken Fajitas :
❃ Beef Guiso with tomatillo salsa:
❃ Tacos al pastor:
☞ Enjoy a TASTY Dessert ????
❃ Pineapple upside down cake:
❃ Sopapillas:
❃ Conchas:
❃ Apple cake:
❃ Cornbread :
☞ Email for business inquiries only:
rossana@villacocina.com
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Villa Cocina
P.O. Box 309
Tucker, GA 30085
USA
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Copyright © 2022 Villa cocina
Celebrate Sausage S01E20 - Spanish Chorizo
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Spanish Chorizo.
You can find a printable recipe for this Spanish Chorizo here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef's Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
Dehumidifier Eva-Dry 1100:
TaoTronics Humidifier
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Homemade Chorizo Recipe • A Great Mexican Sausage! - Episode 309
Bonjour my friends! In this episode I'll show you how to make my Homemade Chorizo recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #dairyfree #Mexicancuisine #easyrecipe #glutenfree #pork
Mexican Chorizo Verde | How to make a Green Sausage
Today we are making the famous Green Sausage known as Chorizo Verde
You can find a printable recipe for Chorizo Verde here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)