Those of you who have been along for the ride know that Hubby’s all-time favorite foods are Mexican. You know that I swear by good quality Chorizo, either the stuff found in the Latin Markets or that you make yourself. I’ve shared with you my recipe for awesome tacos with home-made Chorizo. It’s great stuff, except for one tiny little thing. My original recipe needed 72 hours to fully ferment. Yeah, three days.
Those of you who know me, know that patience is not one of my virtues. I’m usually not one to wait that long. Three days of dreaming and drooling over good Chorizo is pure torture. But a recipe that takes overnight? Now that’s something I can handle. It’s like waiting for a good beef marinade when overnight will do the trick.
Overnight Mexican Pork Chorizo
4 tablespoons smoked Paprika
1 teaspoon Cayenne Powder
2 tablespoon Cumin Seeds
2 teaspoon Coriander Seeds
6 whole Cloves
4 Bay Leaves
1 teaspoon ground cinnamon
1 teaspoon Mexican Oregano
1 teaspoon Thyme
2 tablespoon Garlic Powder
1 1/2 teaspoon Kosher Salt
3/4 teaspoon Black Pepper
2 lbs Ground Pork
5 tablespoons cider vinegar
Mix together smoked paprika with cayenne powder. Set aside until ready to use.
Using a mortar and pestle, grind cumin seeds, coriander seeds and cloves together.
Crumble the Bay Leaves as much as possible in the palm of your hand, then add to the spice in the mortar and pestle.
Add cinnamon, Oregano, Thyme and garlic powder to the spices. Season with salt and pepper.
Add the smoked paprika mixture to the spices. Grind until everything is well combined. Set spice mixture aside.
Break up ground pork in a large glass bowl. Pour in the vinegar and half of the spice mixture. Work well into the pork meat. Continue to add spice and work into the meat until all the spice has been added.
Roll chorizo into a ball. Wrap in plastic wrap and refrigerate over night.
Form into sausage logs as desired. Use now or freeze portions for future use when ready for all your favorite Mexican recipes such as Street Tacos.