Ingredients
2 lb pork tenderloin (ground ok)
5 chiles anchos
1/2 tsp coriander seeds (toasted)
1/2 tsp peppercorns
1/8 tsp cumin seeds
2 tbsp sweet paprika
2/3 cup mild white vinegar
1/2 lb pork fat
2 chilies pasilla
3 cloves
1/2 tsp oregano (mexican blended)
4 garlic cloves (peel/crush)
2 1/2 tsp salt
2 fl vodka (if wanted)
Directions
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.
Servings: 10 servings
Chorizos (Mexican Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
The History of Recipes
Academics have traced the existance of recipes way back into ancient history, in truth as far back as the early Egyptians, and possibly even further than that. However, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Moving our culinary historical trip onwards, we have two interesting recipe books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is served today, but instead descriptions of the types of meals prepared for the rich people of that time. When we get to the 1900s, cooking publications are greatly in demand mostly due to increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chorizos (Mexican Sausage) recipe.
