Chorizo
Ingredients
- 3 to 4 lb. hamburger (beef) or ground pork ⓘ
- salt ⓘ
- about 1/4 c. vinegar
- 1/4 to 2/3 c. vinegar (add to taste) ⓘ
- 3 to 4 tsp. salt
- 4 to 8 large cloves garlic (add to taste) ⓘ
- 2 to 4 level tsp. ground cumin (comino) ⓘ
- 1 to 2 level tsp. paprika ⓘ
- 2 to 4 level tsp. marjoram leaves ⓘ
- 1 to 2 level tsp. basil leaves ⓘ
- 2 to 4 tsp. whole oregano
- 1 tsp. whole peppercorns ⓘ
- 4 to 5 whole cloves ⓘ
- 1 tsp. cilantro seed ⓘ
Instructions
- Mix meat in a glass bowl with salt and a little vinegar (about 1/4 cup).
- May mix 1/2 beef and 1/2 pork.
- Put all the remaining ingredients in blender to liquefy.
- Heat blender stuff with a little oil (cover bottom of pan).
- Add salt to taste.
- Pour chile sauce into meat (in glass bowl) and mix until all red.
- Leave set out of refrigerator for at least overnight to absorb flavor. Stir/mix next morning and taste.
- Add salt if required.
- Leave set until the evening.
- Pour any liquid out (if any) that has risen to the top.
- Put bowl in refrigerator and use as needed, or wrap in freezer clear wrap (portions for 1, 2 or more persons) and freeze.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).