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CHORIZO
From the kitchen of Kevin Taylor, the BBQ GURU
1 lb. pork loin
2 T. chili powder
2 T. vinegar
2 cloves garlic, crushed
1 tsp. kosher (coarse) salt
1/2 tsp. dried oregano
1/4 tsp. cumin powderThis is one of the few sausages that use LEAN pork. Grind pork into hamburger-like consistency. Mix all ingredients into pork. It is VERY important to let this sit overnight so the spices and vinegar blend into the meat. Cover and place in refrigerator overnight. This is best just crumbled and pan fried for various Mexican recipes..... tacos, enchilada, tamales, etc.
(In Spain the chorizos are entered into sausage pork casings (made from the pork intestines) and cured by the indirect heat, hanged from the ceiling on top of the carbon stoves for more than a week, until all grease is out. They have also Paprika and Marjoram in their contents. This procedure is similar for our Longaniza, a sausage made in our country, of pork, chicken or fish ground meat Gladys/PR).
From the kitchen of Kevin Taylor, the BBQ GURU
1 lb. pork loin
2 T. chili powder
2 T. vinegar
2 cloves garlic, crushed
1 tsp. kosher (coarse) salt
1/2 tsp. dried oregano
1/4 tsp. cumin powderThis is one of the few sausages that use LEAN pork. Grind pork into hamburger-like consistency. Mix all ingredients into pork. It is VERY important to let this sit overnight so the spices and vinegar blend into the meat. Cover and place in refrigerator overnight. This is best just crumbled and pan fried for various Mexican recipes..... tacos, enchilada, tamales, etc.
(In Spain the chorizos are entered into sausage pork casings (made from the pork intestines) and cured by the indirect heat, hanged from the ceiling on top of the carbon stoves for more than a week, until all grease is out. They have also Paprika and Marjoram in their contents. This procedure is similar for our Longaniza, a sausage made in our country, of pork, chicken or fish ground meat Gladys/PR).
MsgID: 3112504
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (35)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (35)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!