Lean Homemade Chorizo Recipes

BEST HOMEMADE MEXICAN CHORIZO

Steps:

• Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
• The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
• Makes 1 1/2 pounds, divided into six 4 oz. servings.

HOMEMADE CHORIZO

Steps:

• 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.

HOMEMADE MEXICAN CHORIZO

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.