Chorizo

 

1 Clove garlic
3 Teaspoons oregano
1/2 Cup vinegar
1/2 Cup or less red chile powder
Water
2 1/2 pounds ground pork or hamburger

Place all ingredients except meat into blender and mix well.
Pour mixture over meat; cover with a plate and marinate at room
temperature all day. Pour off any water that accumulates

 Chorizo 2

 

1 lb. boneless pork
1 large garlic clove
1 tsp salt
2 tbs mild chili powder
2-3 tsp hot chili powder
1/2 tsp dried leaf oregano
2 tbs vinegar
1 tbs water
In a small bowl, mash garlic with salt to make a paste. Add chili powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder/food processor. Add garlic mixture and mix well. ( I used to run it through the grinder again.) Cover tightly and refrigerate 24 hours to blend flavors. May be stored in refrigerator for 3 or 4 days before cooking. Freeze for longer storage

 

Chorizos # 3

 

2 lb lean ground pork or 1 lb each ground beef and pork
4 tbsp vinegar
1-2 tbsp chili powder
2 tsp salt
3/4 tsp black pepper
1/2 tsp oregano, crushed
2 cloves garlic, mashed 
1/8 tsp crushed cumin seed
1/4 tsp allspice
2 small, hot red peppers,  minced

mix all ingredients well.  shape into several long 1 inch rolls 2 inch in diameter, and wrap in aluminum foil.  store in refrigerator.  fry as needed,  shaped into patties , balls or links of desired length.  spices should be given time to get acquainted, however.  

  Simple Chorizos

 

Directions

   

The Creative knows the great beginnings. The Receptive completes the finished things.