Meutia Chaerani's Public Library

Please note that no matter
how fatty the pork you buy in a stateside super market, it will probably
have less fat than most authentic chorizos. Because of this you may
wish to add some additional pork fat, cut into small pieces, to the
recipe. If not, always put a little oil in the pan before you fry the
less fatty version.

Note: If you wish you can substitute 1/4 cup pure chile powder (or to
taste) for the whole chiles.

1 pound, fatty, boneless pork shoulder cut into ½ inch cubes

5 ancho chiles

1 pasilla chile

2 cloves

3/4 inch piece of cinnamon stick

Heaping 1/4 teaspoon oregano

Heaping 1/4 teaspoon marjoram

Heaping 1/4 teaspoon thyme

1 bay leaf, broken into small pieces

3/4 teaspoon salt

2 cloves garlic, minced

2 tablespoons red wine vinegar

2 tablespoons cider vinegar

Put the cut up meat in the freezer until it just begins to freeze, about
15 to 20 minutes.

Simmer the chiles in water to cover until they are very soft, about
15 to 20 minutes. Cool the chiles under cold water, drain, then remove
the stems and most of the seeds. One or two at a time put the chiles,
meat side down, in a food mill fitted with the medium or fine blade,
and crank the machine until the chile pulp is separated from the skins.
Process the remaining chiles in the same manner and reserve the pulp.
In a spice or coffee grinder, grind the cloves, cinnamon, oregano, marjoram,
thyme, bay leaf and salt to a powder. Mix the partially frozen pork
with 1/4 cup of the chile puree (reserve any remaining puree for another
use) rubbing it in by hand. Add the spices and garlic, and mix well.
Put the meat in a food processor fitted with the steel blade, add the
vinegars and process in bursts until the meat is coarsely ground. Alternatively
you may put the meat through the medium or fine blade of a meat grinder,
then mix in the chile paste, spices and vinegar. Allow the chorizo to
absorb the flavors overnight before serving, then freeze the remainder
in useable portion sizes.

To Begin Chorizo: In a large bowl place:



• 2 Lb. ground pork.
  
• 3 1/2 tsp. salt
  
• 6 Tbl. pure ground red chile
  
• 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
  
• 4-6 cloves garlic, minced
  
• 2 Tbl. dry leaf oregano
  
• 2 tsp. whole cumin seed, crushed
  
• 1 tsp. fresh ground black pepper
  
• 1 1/2 tsp. sugar
  
• 4 Tbl. good cider or wine vinegar
  
• 2 1/2 Tbl. water





Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage

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