Finally, chorizo
2001-07-22 @ 12:55 p.m.
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Making your own chorizo isn't as hard as it may sound. Sara and I have both done it for different dishes. This recipe isn't quite the same as chorizo from a Mexican market. But one of its advantages is that it's less fatty. Which makes sense, since it comes from Cooking Light magazine (Jan./Feb. 1999 issue in an article by Maria Moss).
1/2 lb boned pork loin
2 tbsp cider vinegar
1 tbsp chili powder
1 1/2 tsp paprika
1 tsp vegetable oil
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1 garlic clove, crushed
Trim fat from pork. [I have also used chicken to make this, which made a different, lighter tasting sausage. Last time I made it, I cheated and used ground pork from the grocery store, so it was a little more fatty but still not as much as pre-packaged chorizo.] Combine pork and remaining ingredients in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate in refrigerator 8 hours or overnight.
Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble. Yields 1 1/2 cups.
Sara made this for the soup recipe that is with it in the magazine. I made it and used it in a different soup that I threw together from whatever needed to come out of the freezer. Now, whenever a recipe calls for chorizo, I'm at least tempted to make my own if I have time.
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