Prep 20 mins
Cook 24 hrs
***Note*** I reduced the salt to 1 teaspoon as the reviewers said it was too salty. This is a recipe that came out of a little cookbook called "Secrets to Cooking TEXMEX." I have not made this recipe yet, but plan to. Enjoy
- Place ground pork in large bowl.
- Add ingredients in the order that they are listed and mix well by hand.
- Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
- Check every 12 hours and poor off any excess liquid that has drained off the meat.
- Cook or freeze the chorizo.
- Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.
Brian, instead of using the vinigar, try using red wine, and also since you are a garlic lover add in some garlic (1 Buld or head of garlic) I'm Portuguese and I make this all the time. Try it this way I'm sure you will enjoy even more, I did try it your way but did'nt care for the vinegar or cumin taste, sorry!! (P.S. add 3 bayleafs also)
Dont think that i would make this again it was way to salty. I love chorizo but didn't think it tasted any thing like the real thing, so sorry but we didn't like it.
What a great recipe! Very easy and super flavorful, a wonderful combination of spices and garlic. Great to have on hand for taquitos. Don't know that I've ever eaten chorizo on its own, usually it's in something like eggs, so wasn't completely sure how to compare to the stuff you buy in the store. Found this on the salty side and would probably cut the salt back a bit next time. Mine didn't really produce much liquid to drain off, and I used regular, not very lean, ground pork. Thanks so much for sharing the recipe! I'll use this one again!