Beef Chorizo

When it comes to buying sausage, I only do halal or kosher. For some things, this is no problem: hot dogs, Italian sausage, and of course anything Middle Eastern. However, I have never seen halal or kosher chorizo at any store. Perhaps if I lived in a bigger city? I have adapted a recipe from Diana Kennedy for chorizo, tweaking the seasonings, and of course, using beef where she calls for pork.

Bulk Beef Chorizo:

  • 2 lb ground beef, highest fat you can find
  • 35 chiles guajillo
  • 1 1/2 cups white vinegar
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 2 tsp Mexican oregano
  • 10 black peppercorns, crushed
  • 6 cloves, crushed
  • 6 allspice, crushed
  • 2 tbsp salt

Slit the chiles open, remove seeds and stems. Put in a saucepan with water, simmer, then turn off and soak for 5 minutes. Drain, then add the vinegar. Let sit for 1 hour.

Drain the chiles, reserving the vinegar. Puree the vinegar, garlic, herbs, spices, and salt. Add chiles a few at a time, blending to a smooth paste. Mix the chile puree with the meat, thoroughly. If you have time, let it sit together in the fridge overnight. If you don’t plan on using it all at once, form into measured out patties and freeze for later use.

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About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, mexican. Bookmark the permalink.

2 Responses to Beef Chorizo

  1. Pingback: Chorizo Quiche and Radish Salad | Tandoori Taco

  2. Pingback: Chilaquiles de Aguascalientes | Tandoori Taco

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