Does anyone have a recipe for mexican chrizo???

Question

Does anyone know the spices that go into the sausage?

Answer 1

This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?

Answer 2

CHORIZO (MEXICAN SAUSAGE)  

2 lbs. coarsely ground pork (or 1 lb. beef and 1 lb. pork)

2 tbsp. paprika

1 tsp. pepper

1 tsp. each: ground oregano, cumin

1/4 tsp. ground coriander seeds

2/3 c. vinegar (5% acidity)

1 tsp. garlic powder (may reduce to 1/2 tsp.)

2 tbsp. salt

2 tbsp. ground red chile powder (mild, med. or hot)

In large bowl place all ingredients. Mix well with hands until you get a homogeneous mixture. Store in air-tight container, refrigerated. Let cure at least 2 days

OR

MEXICAN CHORIZO SAUSAGE  

2 lb. lean ground pork

1/4 c. red wine vinegar

2 tbsp. chili powder

2 tsp. oregano, crushed

1 clove minced garlic

1-1/2 tsp. salt

1 tbsp. paprika

1/2 tsp. ground cumin

Combine all ingredients in a bowl. Work the mixture until the seasonings are evenly distributed. Cover tightly and refrigerate for at least 3 hours. When ready to use form into patties or sausage rolls

OR

CHORIZO MEXICAN SAUSAGE  

1 lb. lean pork, ground like hamburger

1 tsp. salt

1/4 tsp. cumin

2 tbsp. chili powder

1 clove garlic, minced

1 tsp. oregano, rubbed between the palms of hands

1 or 2 tsp. vinegar

Add all ingredients together and mix thoroughly. (Let stand in covered bowl for 24 hours.) Fry like pork sausage without adding fat. Add mashed pinto beans or fry with eggs, scrambled, good for making burritos. Pack the uncooked chorizo in a glass jar, covered and keep in the refrigerator. It will keep for several weeks.

OR

CHORIZO (MEXICAN SAUSAGE)  

2 lb. ground meat (pork, turkey or beef or mixture)

2 1/2 tbsp. good quality chili powder

2 1/2 tbsp. paprika

1 to 2 tsp. (or more to taste) Tabasco sauce

1 tsp. ground black pepper

2 tsp. ground oregano

2 tsp. ground cumin

4 to 6 cloves garlic (minced)

1/8 tsp. cinnamon

1/8 tsp. ground cloves

1/8 tsp. ginger

1/8 tsp. ground coriander

1/3 c. vinegar

1/2 c. wine

1/3 c. water

Brown meat and cook thoroughly in a skillet. Gradually stir in the non-liquid ingredients, followed by the vinegar and wine. Allow to simmer for 10 minutes adding the water and stirring occasionally to blend the seasonings. Continue to simmer on low to medium heat, stirring occasionally until liquid is reduced.

JM

Answer 3

1 pound pork shoulder butt, ground

1 teaspoon coarse salt  

1 teaspoon black pepper  

2 tablespoons ancho chilies powder

4 each garlic cloves, minced

1/2 bunch oregano fresh, chopped

1 teaspoon coriander, ground

1 tablespoon cumin, ground

2 tablespoons vinegar

In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight.

Answer 4

http://www.premiersystems.com/recipes/me...

This is excellent