CookPal AI
Mexican Chorizo

Mexican Chorizo

Cost $15, save $10

Source: Recommended by CookPal

  • 480 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Meat

    • 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces

  • Spices and Seasoning

    • 1 ½ tablespoons crushed Aleppo peppers
    • 1 ½ tablespoons chili powder
    • 🧄 4 cloves garlic, minced
    • 🧂 2 teaspoons salt
    • 🌶 1 teaspoon freshly ground black pepper
    • ½ teaspoon dried oregano
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground coriander

  • Liquids

    • ½ cup distilled white vinegar
    • 💧 2 tablespoons water
    • 1 teaspoon vegetable oil

STEPS

1

Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.

2

Mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.

3

Fill a large mixing bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch the ground meat. Assemble the chilled meat grinder.

4

Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.

5

Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into eight patties, cover, and refrigerate until flavors develop, 8 hours to overnight.

6

When ready to cook, heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

NUTRIENTS

Per 1 serving

🔥

155

Calories

  • 14
    Protein
  • 3
    Carbs
  • 10
    Fats

💡 Refrigerating the meat mixture overnight enhances the flavor.Use a meat grinder for better texture in your patties.An instant-read thermometer is essential to ensure safety and proper cooking.