Chorizo Criollo

Dave DeWitt Leave a Comment

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Chorizo Criollo
Votes: 0
Rating: 0
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Even though this dish requires marinating overnight, the rest of the preparation is easy. It makes a spicy, fast meal, and you can fry it up and serve it at breakfast with eggs. Or, scramble some eggs, mix in the cooked chorizo, add shredded pepper jack cheese, and wrap in a tortilla for the best breakfast burrito you have ever tasted. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds boneless pork

  • 1 pound round steak

  • ½ pound fresh bacon (available at natural food markets)

  • ½ teaspoon salt

  • 2 cloves garlic

  • 1 1/2 teaspoons oregano

  • 1/2 teaspoon cumin

  • 6 peppercorns, crushed

  • 2 tablespoons hot red chile powder, such as cayenne or New Mexican Chimayo

  • 3/4 cup dry white wine



Instructions


Coarsely grind the pork, round steak, bacon, salt, and garlic together in a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely, as you want the meat to have some texture.

Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.

Fry the meat in a skillet over medium heat for 3 to 4 minutes, or until the meat is browned and no longer pink.

Servings
10
Servings
10
Chorizo Criollo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Even though this dish requires marinating overnight, the rest of the preparation is easy. It makes a spicy, fast meal, and you can fry it up and serve it at breakfast with eggs. Or, scramble some eggs, mix in the cooked chorizo, add shredded pepper jack cheese, and wrap in a tortilla for the best breakfast burrito you have ever tasted. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds boneless pork

  • 1 pound round steak

  • ½ pound fresh bacon (available at natural food markets)

  • ½ teaspoon salt

  • 2 cloves garlic

  • 1 1/2 teaspoons oregano

  • 1/2 teaspoon cumin

  • 6 peppercorns, crushed

  • 2 tablespoons hot red chile powder, such as cayenne or New Mexican Chimayo

  • 3/4 cup dry white wine



Instructions


Coarsely grind the pork, round steak, bacon, salt, and garlic together in a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely, as you want the meat to have some texture.

Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.

Fry the meat in a skillet over medium heat for 3 to 4 minutes, or until the meat is browned and no longer pink.

Servings
10
Servings
10
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