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Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water and let sit for 30 minutes.
Meanwhile, grind the spices and dry herbs using a spice grinder.
Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.
Place in your refrigerator for a day to season in a well-covered glass container. This step will enhance the flavor.
After a day, stir the mixture and wrap it in small packages, it will freeze well for months. It can also be stuffed into casings.
Soak the casings in warm water until soft and pliable, at least 1 hour.
Run lukewarm water through the casings to remove any salt.
Below are the casings and corn husks strips after 1 hour of soaking in warm water, the funnel, and the chorizo mixture.
Tie a double knot in one end of the casing, and then cut off a length of casing. Gather all but a couple of inches of the casing over the nozzle of the sausage stuffer or funnel.
Start pressing the sausage mixture through, supporting the casing with your other hand. Pack the sausage as tight as you can, but not to the point of bursting. When you have filled almost all the casing (or used up all the stuffing), slip the casing of the nozzle.
For a coil, tie the sausage where the stuffing ends.
Place the sausage on a clean table and start to make links.
Pinch the rope into links and twist in alternating directions at the indentations. Using butcher’s twine or corn husks tie the rope of sausage at intervals.
Randomly pick the casings with a thin toothpick or the tines of a fork to release any air that’s trapped.
Hang the chorizo Mexicano for a day in a dry room free of dust or insects. If you wish you can cover it with a cheesecloth. This step will help to cure the meat. Some of the vinegar will drip at this stage.