Chorizo

www.chicagotribune.com
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Ingredients

  • 1 lb ground pork
  • 4 cloves garlic, minced
  • 2 Tbsp lime juice
  • 1 Tbsp ancho chili powder
  • 2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 2 tsp dried oregano, Mexican if possible
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cinamon

Instructions

1

Combine the meat and all remaining ingredients in a large bowl. Use your hands to mix thoroughly.

2

Refrigerate the mixture for up to 3 days, to give flavors time to blend. Shape into 4-ounce links, wrap each one in plastic wrap and place in a freezer bag or wrap again in foil. Use pork casings if you'd like.

3

Freeze for up to 2 months. To use, thaw in the refrigerator and then brown, breaking into bits as it cooks, before adding to your dish.

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Mar 2015 Added