Subj : Homemade Chorizo #2 To : All From : Ben Collver Date : Fri Aug 30 2024 11:37:19 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Homemade Chorizo #2 Categories: Mexican, Sausages Yield: 1 Batch 5 lb Pork shoulder (2.25 kg) 5 Guajillo peppers 4 Ancho peppers 1 c White vinegar (250 ml) 1 tb Achiote paste (annato) (15 -m) 6 cl Garlic 1 Bay leaf 2 ts Ground black pepper (10 ml) 1 tb Cumin (15 ml) 1 tb Mexican oregano (15 ml) 1/2 ts Coriander seeds (2 ml) 1 ts Dried thyme 5 Whole cloves 4 Allspice berries 3 tb Paprika (45 ml) 2 tb Salt (30 ml) Sausage casings Remove stems and seeds from peppers, soak in hot water for 30 minutes. Discard the soaking water and place the peppers, vinegar, achiote, and garlic in a blender and puree until smooth. Grind and combine the remaining herbs and spices. Cut up the pork into chunks that will fit through your grinder. Chill the chunks to almost frozen, and then grind through a coarse plate (8 mm).l To the ground pork add the spice mix and the blended chiles; combine well. return this mixture to the freezer for 30 minutes. Re-grind using a fine plate about 4.5 mm. Place this mixture in your fridge for 12 to 24 hours in a covered container so the flavours can combine. Portion this mixture into freezer containers, it will freeze well for months. You can also stuff into casings if you desire. Recipe by Glen Powell Recipe FROM: MMMMM .