How To make Chorizos (Mexican Sausage)
2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.
How To make Chorizos (Mexican Sausage)'s Videos
Homemade Mexican Chorizo
#shorts #chorizo #tacos #burritos
Chorizo Spice Recipe:
1lb ground pork
2tsp salt
2tbs paprika (non-smoked)
2tbs ancho chile powder
1tsp cumin
1tsp oregano
1tsp garlic powder
1tsp black pepper
1/2tsp sugar
1/2tsp MSG (optional)
2tbs vinegar (apple cider, white vine, red wine, rice wine)
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Chorizo Breakfast Burrito Recipe | Over The Fire Cooking by Derek Wolf
Chorizo Breakfast Burrito to start the day right! ????????????
Everybody loves a good burrito!!! Today we are keeping it nice and easy with some Chorizo Breakfast Burritos. Cooking up some diced potatoes and onions, we will add to our burritos some chorizo, scrambled eggs, jack cheese and homemade guacamole. Serve with a side of Jalapeño Lime Sauce for dipping and you got breakfast! Find this whole recipe on my blog or linked in my bio! ???? ????
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#shorts #chorizo #burrito #breakfastburrito
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
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:
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Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
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Eric
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Three Cheese Queso Chorizo Sausage | Homemade Chorizo Recipe
#chorizo #sausage #queso
These triple-cheese Chorizo sausages are like your favorite spicy queso dip turned outside-in! An all-pork sausage is seasoned with our Fresh Chorizo seasoning blend then mixed with green chiles and a blend of cotija, cheddar and pepper jack cheeses. We even threw in some tortillas for good measure.
You'll need:
10 LBs – Pork trim or Pork Butt
190 grams - No. 555 Fresh Chorizo Sausage Seasoning
16 oz – Diced green chiles (liquid included)
8 oz – Queso Fresco, ¼” dice
8 oz – High Temp Cheddar Cheese
8 oz – High Temp Pepperjack Cheese
4 oz – Tortilla Chips, crushed
10-12 oz – Mexican-style Beer (cold)
32-35mm Natural Hog Casings
For the full recipe:
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Spanish Style Chorizo | Celebrate Sausage S03E27
@MatttheButcher
Today we are making a Spanish Style of Chorizo.
Big thanks to Matt over at the You Tube Channel Matt the Butcher 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:
If you want to see how Matt built his Dry Curing Chamber check it out 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:
Brine Bag for fermenting sausage:
Sausage Pricker:
Iodophor Sanitizer:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
PH Meter from Apera Instruments:
Dry Curing Chamber:
Extra Large Cutting Board:
Knife Sharpening System: (use code 2guys for a discount on your order)
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)