Mexican Chorizo Especial de Jalisco

My friend Travis gave me this Mexican chorizo recipe. He swears is authentic and from the Guadalajara region of west-central Mexico.

I have my doubts as to the truth of his claim (he's a great kidder) but it is a very good chorizo recipe to use n your sausage making non-the-less. It is certainly in an authentic Mexican style.

Travis claims that his secret is in the grinding of the dried chili pequin that he calls for in the recipe, but I'm pretty sure the results would be just as good with standard crushed red pepper flakes.

There is a bit more work to the preparation of the spices in this formulation than in some others, but the result speaks for itself. This one is a winner.

Recipe


  • 6 pounds boneless pork shoulder, 15-20% fat content

  • 10 tablespoons ground dried mild chilis

  • 30 small hot chili pequins, crushed

  • 12 large cloves fresh garlic

  • 4 tablespoons dried Mexican oregano leaves, ground in a mortar and pestle

  • 1 tablespoon ground black pepper

  • 2 tablespoons whole cumin seeds, lightly toasted and then crushed in a mortar and pestle

  • 2 tablespoons fine salt

  • 1/2 cup ice water

  • 1/2 cup cider vinegar



  1. Trim the pork and cut it into small cubes. Put it into the refrigerator to cool if need be, and then grind it through the fine plate of a meat grinder.
  2. Combine the dry spices in a mortar and pestle and crush them all together until thoroughly ground.
  3. Finely chop the garlic cloves.
  4. Combine the ground spices and chopped garlic with the ice water and vinegar.
  5. Pour the spice, garlic, vinegar and water combination into the ground pork and mix thoroughly. Make sure you have good spice distribution. Mix at least 3 minutes.
  6. Either stuff into 32-35mm natural hog or collagen casings or portion it into bulk packages.
  7. Remember that this is a fresh sausage, so it must be kept under refrigeration or frozen.


This chorizo lends itself well to grilling. Travis likes to steam the links in beer for 10 minutes and then finish them on the BBQ. I certainly can't argue with his results!



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