Mexican Chorizo is ground pork meat, seasoned with chillies and spices usually sold fresh and uncooked.
It is a common filling for tacos, sopes and gorditas.
1 kg lean pork meat. Coarsely minced
5 Guajillo – Dry Chillies (67grs/bag), soaked. Seeds removed
3 grs ground black pepper
1 TSP ground clove
1 1/2 TSP Oregano – Dry (20 grs/pkt)
1 TSP cumin
1 TSP salt
6 almonds, finely chopped
1/4 onion, chopped
3 garlic cloves
3/4 cup white vinegar
2/3 cup white wine
- Liquidize all ingredients (except meat and almonds) in the blender.
- Place meat in a large bowl, add chilli mix and almonds.
- Incorporate all ingredients. Cover and leave to rest in the fridge for at least 3 hours.
- Fry in a little bit of oil.
You can portion in zip lock bags and freeze for later use.