Mexican Chorizo

Directions

1. 1
   Combine the garlic, salt, vinegar, black pepper, oregano, sugar, ancho chile powder, chipotle, adobo sauce, and water in a blender.
2. 2
   Puree until you have a smooth paste.
3. 3
   Put both ground meats in a bowl and pour in the pureed spice mixture.
4. 4
   Using your hands, work the puree into the meats until well incorporated.
5. 5
   Place the mixture on a piece of parchment paper and shape into a log.
6. 6
   Wrap the parchment securely around the chorizo twisting the ends closed, and refrigerate overnight.
7. 7
   Alternatively, transfer the mixture to a large resealable plastic bag and refrigerate overnight.
8. 8
   If you are planning to use the chorizo within 2 days, leave it in the refrigerator.
9. 9
   Otherwise divide the chorizo in 1/2-cup or 1-cup portions and place in individual airtight freezer bags and store in the freezer.
10. 10
    The chorizo can be kept frozen for up to 3 months.
11. 11
    TECHNIQUES
12. 12
    Mixing the Meat
13. 13
    The best way to mix the meat is with your hands.
14. 14
    However, you will want to use plastic glovesor create makeshift ones by putting your hands in plastic bags.
15. 15
    That way you wont smell like chorizo for days.
16. 16
    ADVANCE PREPARATION
17. 17
    The chorizo mixture must be made a day before it is to be used and left in the refrigerator overnight.
18. 18
    Do not skip this step because it is an important and necessary one to properly blend and develop all the flavors.
19. 19
    Once the chorizo has rested overnight, it can stay in the refrigerator for 2 days or be frozen for up to 3 months in 1-cup or 1/2-cup portions in individual sealable plastic bags.
20. 20
    Frozen chorizo should be thawed in the refrigerator.
21. 21
    Always make sure the meat is cooked through before serving.
22. 22
    SERVING SUGGESTIONS
23. 23
    Mexican chorizo is as much a condiment as it is a stand-alone meat.
24. 24
    Use the chorizo as a filling for a tamal or an omelet or use it to flavor stews and soups.
25. 25
    In this book, you will find it in the Shredded Pork Stew with Smoky Chipotle Tomato Sauce (page 74) and the Chile, Cheese & Chorizo Melt (page 13).