How To make Chorizo (Mexican Sausage) 1

Celebrate Sausage S01E11 - Mexican Chorizo

#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Mexican Chorizo

You can find a printable recipe for this Mexican Chorizo here:

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Eric

Fresh Mexican Chorizo Recipe

Find out how the sausage gets made — literally. Whip up this spicy concoction for excellent breakfast scrambles, tacos, and more.

#chorizo #spicy #sausage

Read Full Recipe:

Easy Homemade Chorizo

Mexican Chorizo | Turkey Chorizo Sausage Recipe | ???????? How to make Chorizo

Mexican Chorizo is a sausage normally prepared with pork and similar to the Spanish cousin the (Spanish Chorizo), it has a light spicy kick to it. This recipe is a lighter take made with turkey. Perk up your next recipe and get creative with Queso Flameado (melted cheese topped with Chorizo), Scrambled Eggs, Tacos, Burritos, and Sopes!

Don't forget for more recipe inspirations check out Cooking.with.Lilia on Instagram!

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Mexican Chorizo Recipe:
- 1 lb. Ground Turkey Meat (90 - 93% Lean Meat)
- 2 Tablespoon Apple Cider Vinegar
- 1 teaspoon Coriander Seed
- 1.5 teaspoon Black Pepper
- 1 teaspoon Thyme
- 1 Tablespoon Paprika
- 1/4 teaspoon Ground Clove
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Mexican Oregano
- 1.5 Tablespoon Sea Salt
- 2 Garlic Cloves
- 1/2 White Onion
- 1 Tablespoon Water
- 4 Guajillo Chili Pods (remove seeds)
- 2 Pasilla Chili Pods (remove seeds)
- 12 Arbol Chili Pods (remove seeds


Hope you enjoy this recipe and as always with much love from my kitchen to yours.

Business Inquiries: lilia.gutierrez.cooking@gmail.com
Photo by rawpixel.com from Pexels


#Turkey #Sausage #MexicanChorizo

Homemade Chorizo Sausage Fresh Mexican Style Sausage Recipe

Homemade Chorizo - Fresh Mexican Style Chorizo Sausage. This is how to make fresh Mexican style chorizo sausage from scratch. This fresh Mexican Chorizo recipe from scratch is easy, and you don't even have to stuff it in sausage casings.

Ingredients:
2.25 Kg (5 lbs) pork shoulder
5 guajillo peppers
4 ancho peppers
250 mL (1 cup) white vinegar
15 mL (1 Tbsp) achiote paste (annato)
6 garlic cloves 
1 bay leaf
10 mL (2 tsp) ground black pepper
15 mL (1 Tbsp) cumin
15 mL (1 Tbsp) Mexican oregano
2 mL (½ tsp) coriander seeds
1 teaspoon dried thyme
5 whole cloves
4 allspice berries
45 mL (3 Tbsp) paprika
30 mL (2 Tbsp) salt
Sausage casings


Method:
Remove stems and seeds from peppers, soak in hot water for 30 minutes.
Discard the soaking water and place the peppers, vinegar, achiote, and garlic in a blender and puree until smooth.
Grind and combine the remaining herbs and spices.
Cut up the pork into chunks that will fit through your grinder.
Chill the chunks to almost frozen, and then grind through a coarse plate (8mm).To the ground pork add the spice mix and the blended chiles; combine well.
return this mixture to the freezer for 30 minutes.
Re-grind using a fine plate about 4.5 mm.Place this mixture in your fridge for 12-24 hours in a covered container so the flavours can combine.
Portion this mixture into freezer containers, it will freeze well for months.
You can also stuff into casings if you desire.

0:01 How to make fresh Mexican Chorizo recipe from scratch



#LeGourmetTV #GlenAndFriendsCooking

Homemade CHORIZO is simply the BEST, do you agree??? #mexicanfood #chorizo #shortrecipe