To copy, to republish, to post on servers, or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from the author at jim@lomexicano.com.
CHORIZO
Most of the chorizo that is sold in the United States is pretty awful by Mexican standards. Fortunately good chorizo is quite easy to make.The town of Toluca, which lies about 40 miles the west of Mexico City is justly famous for its chorizo, and it is from there that most of the best recipes come. However, fine chorizo is made all over Mexico, and I am particularly partial to the variety made in Oaxaca, of which the following recipe is typical. Chorizo is sold both in bulk and stuffed into casings, and you can make it both ways. However, for the home cook, I think it is a waste of time and effort to put the sausage into casings because the vast majority of recipes call for the chorizo to be removed from the casing before cooking, in any case. 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.
