Basic Mexican Style Chorizo

Comfort Food, Great Leftovers, Freezes Well

In Mexican cooking, chorizo is most often used to flavor dishes such as chilis and other stews, enchiladas, tacos, and egg dishes. There is no need to stuff the mixture into casings; simply package the mixture in ½-pound or 1-pound quantities and store in the freezer until you need it. This is a basic recipe, but I have made some suggestions for embellishments, as well as substitutions; see Cook’s Notes.

Makes about 4 pounds

INGREDIENTS:

• 2 dried ancho, New Mexico, California, or guajillo chiles, or a combination
• 2 teaspoons cumin seeds
• ½ teaspoon coriander seeds
• 3 pounds boneless Boston butt (pork shoulder butt), cut into 1-inch pieces
• ½ pound pork fatback (see Cook’s Notes ), cut into ½-inch pieces
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano (I use Mexican)
• 1 teaspoon cayenne pepper, or more to taste
• ⅛ teaspoon ground cinnamon
• 1 tablespoon minced garlic
• 1 tablespoon agave syrup (see Cook’s Notes) or 1 teaspoon sugar
• 3 tablespoons white vinegar, or more to taste

INSTRUCTIONS:

1. Tear the chiles into large pieces and discard the seeds and stems. Toast in a small dry skillet over medium heat, stirring, for 1 or 2 minutes, or until the chiles start to darken and become aromatic. Take care not to burn them. Transfer to a small bowl, pour over boiling water to cover, and soak for at least 30 minutes, or until the chiles have softened.
2. Add the chiles to a blender with a few tablespoons of the soaking liquid and puree. Set aside.
3. Add the cumin and coriander seeds to the skillet and toast over medium heat, shaking the pan, until the seeds become aromatic and just begin to smoke, 2 to 3 minutes. Transfer to a mortar with a pestle or a spice grinder and grind to a powder. Set aside.
4. Using a meat grinder fitted with a ¼-inch plate, coarsely grind the pork and fatback into a large bowl or coarsely chop in batches in a food processor.  Add the reserved chile puree, toasted spices, 4 teaspoons salt, 1½ teaspoons pepper, and the remaining ingredients and, using clean hands, knead and squeeze the mixture to blend thoroughly. Cook a small patty in a small skillet and taste for salt, pepper, cayenne, and vinegar; adjust as necessary. Refrigerate what you need immediately and freeze the rest in ½- to 1-pound amounts in zipper-lock freezer bags. The chorizo can be refrigerated for up to 2 days or frozen for up to 3 months.

ALTERNATIVE CUTS:

• Boneless country-style ribs, boneless country-style ribs from pork shoulder butt, or boneless blade-end pork loin.

COOK’S NOTES:

• Agave syrup is made from the agave cactus and has a nice fruity flavor. It is sold at Whole Foods and health-food stores, as well as many supermarkets.
• Add as many of the embellishments as you desire to suit your tastes:
• 1 cup or more chopped fresh cilantro
• 1 teaspoon or more grated unsweetened dark chocolate
• ¼ cup tequila or beer, preferably Mexican
• ½ cup fire-roasted and chopped mild chiles, such as poblano or bell pepper (see [>])
• 2 teaspoons finely grated lime zest
• ½ cup finely chopped and cooked onion
• Or make any of these substitutions:
• Replace the cayenne pepper with 1 seeded and finely chopped hot chile, such as jalapeño or serrano
• Replace the dried chiles and the cayenne with ½ teaspoon seeded and finely chopped habanero chile (warning: this will make a very hot sausage)
• Replace the vinegar with ¼ cup fresh lime juice.
• Replace the dried oregano with 1 tablespoon chopped fresh oregano
• Replace the agave syrup or sugar with 1 tablespoon finely chopped raisins or pureed pitted prunes