Link, not Patty-cake.
Mar. 15th, 2011 01:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Mexican Chorizo.
John the apprentice came over on Sunday for corvee duties. We decided to make some modern recipes as a change of pace, so we confited duck legs, then stuffed and hot-smoked lamb merguez and chorizo (both in hog casings for the practice). It was fun and the chorizo made good tacos for dinner that night, although their spice was swallowed up somewhat by the fresh tortillas. All the recipes came out of Ruhlman's Charcuterie, although we adapted somewhat freely.
2 1/2 lbs boneless pork shoulder butt, diced
4.5 tsp kosher salt
1 Tbsp ancho chili powder (see what worked)
1 1/2 tsp hot paprika
1 1/2 tsp chipotle powder
1 Tbsp minced garlic (I used... more)
1/2 tsp black pepper
1 1/2 tsp chopped fresh oregano
1/2 tsp cumin
1 1/2 tsp red wine vinegar
Combine everything except the vinegar. Grind coarsely and mix in the vinegar until the meat mixture becomes tacky. Saute a portion, taste, and adjust the seasonings (which we did). Stuff into hog casings and twist into 6" links. Roast until cooked through.
What worked: They were quite good. I chopped up 4 ancho chilis, and used a hotter chili powder mix as well. For the paprika we used 2/3 smoked paprika, then added another 1/2 teaspoon of each hot and smoked because we wanted more heat. I also increased the oregano, using the recommended amount of fresh from the yard and then throwing in some additional dry.
What didn't: They got a bit dry in the smoker.
Will I make it again? Undoubtedly, although my freezer is a bit full at the moment.
What I'm reading: Carol Berg, Soul Mirror
John the apprentice came over on Sunday for corvee duties. We decided to make some modern recipes as a change of pace, so we confited duck legs, then stuffed and hot-smoked lamb merguez and chorizo (both in hog casings for the practice). It was fun and the chorizo made good tacos for dinner that night, although their spice was swallowed up somewhat by the fresh tortillas. All the recipes came out of Ruhlman's Charcuterie, although we adapted somewhat freely.
2 1/2 lbs boneless pork shoulder butt, diced
4.5 tsp kosher salt
1 Tbsp ancho chili powder (see what worked)
1 1/2 tsp hot paprika
1 1/2 tsp chipotle powder
1 Tbsp minced garlic (I used... more)
1/2 tsp black pepper
1 1/2 tsp chopped fresh oregano
1/2 tsp cumin
1 1/2 tsp red wine vinegar
Combine everything except the vinegar. Grind coarsely and mix in the vinegar until the meat mixture becomes tacky. Saute a portion, taste, and adjust the seasonings (which we did). Stuff into hog casings and twist into 6" links. Roast until cooked through.
What worked: They were quite good. I chopped up 4 ancho chilis, and used a hotter chili powder mix as well. For the paprika we used 2/3 smoked paprika, then added another 1/2 teaspoon of each hot and smoked because we wanted more heat. I also increased the oregano, using the recommended amount of fresh from the yard and then throwing in some additional dry.
What didn't: They got a bit dry in the smoker.
Will I make it again? Undoubtedly, although my freezer is a bit full at the moment.
What I'm reading: Carol Berg, Soul Mirror
