Sonoran Chorizo

Recipes for all sausages

Sonoran Chorizo

Postby NCPaul » Mon Feb 13, 2017 11:40 pm

House Made Sonoran Spiced Javelina Chorizo

Tonto Bar & Grill at Rancho Manana
Chef Ryan Peters

His measures to the left, mine to the right (~ 1/2 scale)

5 # Meat
Lean pork shoulder. 1260 g
Fat back. 160 g

10 Dried Guajillo chilis. 20 g
7. Dried Chili de Arbol. 4
4. Dried New Mexico chili. 8 g

Stem, seed, toast & chop

2. Yellow onions chopped. 1
5. Garlic cloves minced. 3
1 1/2 c Apple cider vinegar. 170 mL

Soak 1 hr. Then blender until smooth

3 T Cumin. 6.9 g
2 T Coriander. 4.3 g
2 T Oregano. 3.9 g
3 T Salt. 18.5 g
1 T Black pepper. 3 g

Course grind pork, add spices and blend. Add chili paste and blend well. Use sausage in bulk.

Image

You can see a slight syneresis caused by the vinegar. The heat is controlled by the arbol chili. This makes a fine sausage for breakfast tacos.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2177
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Sonoran Chorizo

Postby ComradeQ » Tue Feb 14, 2017 6:08 pm

Just to clarify: are you soaking the dried, toasted chilis with the onion, garlic and vinegar before putting in a blender? Also the chile de arbol, 4 chilis or 4g of chilis? Sorry for the stupid questions!

Sounds intriguing, and since I have all the ingredients I think I may have to try this ... thanks!
User avatar
ComradeQ
Registered Member
 
Posts: 274
Joined: Mon Dec 31, 2012 3:27 am
Location: Toronto, Canada

Re: Sonoran Chorizo

Postby NCPaul » Tue Feb 14, 2017 6:24 pm

Yes, the recipe calls for soaking all the wet ingredients in vinegar before blending. I used the onion to hold the chilis submerged. It was 4 arbol chilis; I didn't bother to get a weight on them (it's not much :D ). I've had trouble buying chilis like that in the store because they are sold by the pound and the four I need won't register a weight at checkout.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2177
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Sonoran Chorizo

Postby ComradeQ » Thu Feb 16, 2017 2:55 pm

Thanks! Got a plan for the weekend!
User avatar
ComradeQ
Registered Member
 
Posts: 274
Joined: Mon Dec 31, 2012 3:27 am
Location: Toronto, Canada

Re: Sonoran Chorizo

Postby wheels » Thu Feb 16, 2017 3:05 pm

How was the texture when cooked. I've not had much success with vinegar in sausage, it seems to make them 'grainy'when I do them.

Phil :cry:
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Sonoran Chorizo

Postby NCPaul » Thu Feb 16, 2017 3:58 pm

It's supposed to be grainy and crumbled. It's a sausage that's never meant to be eaten in a casing, it's more of a ground meat preparation.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2177
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Sonoran Chorizo

Postby wheels » Thu Feb 16, 2017 5:03 pm

Ah, I knew that you used it loose, but didn't realise that it's meant to have the grainy texture - Many thanks Paul

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Sausage Recipes

Who is online

Users browsing this forum: Bing [Bot] and 9 guests