Make the chorizo: Set up a meat grinder
Chorizo -- To a large sauce pan,
an and gently brown the chorizo on both sides for about
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
bsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with
For the chorizo:
Toss together the pork,
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
To prepare the chorizo patties: Mix all the ingredients
otatoes are cooking, remove the chorizo from the casings and thoroughly
ot with cooking spray. Add chorizo and cook, stirring frequently, until
one, set aside.
The best chorizo is a kielbasa style (big
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.
ver medium heat. Add the chorizo and cook until almost crispy
medium skillet, cook the chorizo over medium-high heat until
ver medium heat, combine the chorizo and onion; stir regularly, breaking
or the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
hicken and add to the chorizo grease and cook until done
or 24 hour but is best if used immediately.
Cut
In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.