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.
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.