Chorizo

Cinco de Mayo - World Cuisine

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 1 pound

Chorizo

Ingredients

3 tablespoons ground New Mexico chile

2 tablespoons red wine vinegar

1 tablespoon dried Mexican oregano

1 tablespoon water

3 cloves garlic

minced

1 ¾ teaspoons salt

1 ½ teaspoons red pepper flakes

1 teaspoon cumin seeds

crushed

¾ teaspoon white sugar

½ teaspoon ground black pepper

1 pound ground pork

well chilled

Top Shelf Margaritas on the Rocks

World Cuisine

Directions

Step 1

Combine chile powder vinegar oregano water garlic salt red pepper flakes cumin seeds sugar and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.

Step 2

Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld 8 hours to overnight.

Step 3

Cook and stir in a nonstick skillet over medium heat until browned and crumbly about 10 minutes.

Nutritional Information

Chorizo

Servings Per Recipe:4

Calories: 251

% Daily Value *

Protein: 20.7g 41%

Carbohydrates: 3.8g 1%

Dietary Fiber: 0.9g 4%

Sugars: 0.9g

Fat: 16.6g 26%

Saturated Fat: 6.1g 31%

Cholesterol: 73.6mg 25%

Vitamin A Iu: 574.5IU 12%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.4mg 23%

Vitamin C: 2.2mg 4%

Folate: 6mcg 2%

Calcium: 43mg 4%

Iron: 1.7mg 10%

Magnesium: 23.5mg 8%

Potassium: 335.9mg 9%

Sodium: 1076.5mg 43%

Thiamin: 0.6mg 56%

Calories From Fat: 149.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.