Friday, June 7, 2013

Authentic Mexican Chorizo

 If I can make it my self  for less then it cost to buy it, then I make it. It really doesn't take that much time. I find you have to budget your time like you budget your money. I have 1 day every month that I do my major cooking  and freezing and I do my baking about once a week.Chorizo (Mexican sausage) is a regular part of my monthly food preparation
First of all see the big thing of ground beef........see the yellow tag....those yellow tags are like Christmas for me, when I see the discount tag I stock up. So that is a $10.00, 5lb. chub of ground meat for $6.30. In this recipe I used only 4 lbs of ground meat and froze the rest for spaghetti later in the week. TIP: my family also likes to use this chorizo in our spaghetti, it's like spicy Italian sausage..well kinda.
 4 lbs. Ground beef, pork, turkey ,lamb (whatever you choose...but if your budgeting choose the beef or pork)
 2 tbs. salt
1 c. ground chili powder.
8 crushed hot dried chili's (or if you get crushed peppers when you order pizza, save those packets for your chorizo, use about 4 pkt.)
4 cloves garlic, minced
1/2 medium onion finely diced
1/4 cup dried oregano
1 tablespoon ground cumin
1 tablespoon  sugar
3/4 c. vinegar
 put the meat in a large bowl.
Add all the other ingredients and mix it by hand like you would meatloaf. (if you aren't used to working with chili, I suggest using rubber gloves or your hands will burn. My hands are used to it now so I just dig in.) After it is well mixed cover and put in the fridge for 24 hrs. separate into freezer bags and freeze. Remember freeze it in portions that are suitable for your family's needs. I get about 4 meals out of this recipe. When you cook it you can brown it up and add it to scrambled eggs, into your fried potatoes, or in other recipes. Feel free to adjust the spices to suit your tastes.