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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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***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 Ingredients:
1 lb ground lean pork |
1/2 cup distilled white vinegar |
1 tablespoon fresh black pepper, ground |
1 teaspoon salt |
1 tablespoon ground cumin |
3 tablespoons chili powder |
2 tablespoons fresh garlic, minced |
1 tablespoon onion powder |
1 tablespoon paprika |
Directions:
1. Place ground pork in large bowl.
2. Add ingredients in the order that they are listed and mix well by hand.
3. Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
4. Check every 12 hours and poor off any excess liquid that has drained off the meat.
5. Cook or freeze the chorizo.
6. Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.
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