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Nutrition Facts
Serving Size 1 pound 633g Recipe makes 1 pound)
Calories 1299
Calories from Fat 880		(67%)
Amount Per Serving		%DV
	Total Fat 97.9g	150%
	Saturated Fat 36.0g	179%
	Monounsaturated Fat 43.3g
	Polyunsaturated Fat 9.4g
	Trans Fat 0.0g
Cholesterol 326mg		108%
Sodium 290mg		12%
Potassium 1743mg		49%
Total Carbohydrate 23.2g		7%
	Dietary Fiber 5.2g	20%
	Sugars 7.5g
Protein 79.8g		159%
how is this calculated?

Chorizo

Recipe #12818 | 20 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: DiB's
Oct 16, 2001

I make mine hotter but this is a good starter recipe.

1 pound (change servings and units)

Ingredients

1 lb ground lean pork
1 large onion
2 garlic cloves
1 jalapeno
1 teaspoon dried oregano (mexican if you can find it)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 teaspoons red pepper flakes

Directions

1
Put everything except the pork in a food processor and puree.
2
Add 1/2 the pork, pulse, add remaining pork and pulse to mix well.
3
Remove and wrap in waxed paper, then plastic wrap.
4
I like to chill this for a day or two to let the spices do their thing!
5
Salt to taste-I like this with alot of salt however 1 to 1 and 1/2 teaspoons is a good start.

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Featured Reviews for This Recipe

From: Chef #vt4me

On Oct 27, 2007

Excellent! nuf said

0 people found this review helpful

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From: SweetsLady

On Sep 15, 2007

I made this to go with Pepper Jack Bread Chorizo Melts. It was wonderful! Dh wondered if there was any extra to make with omelettes for tomorrow. Thank you for posting!

0 people found this review helpful

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From: keesinhermany

On Apr 5, 2005

This is one of the better recipes I've found. One thing missing however is salt. I didn't realize until I made it and cooked it how bland it was and after reviewing the recipe again I realized the error. I added salt and Tony Chachere's Creole Seasoning. That did the trick!

5 people found this review helpful

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From: Pierre Dance

On Dec 18, 2008

This is a great basic Chorizo recipe. The only changes I usually make to it is to add a 1/2 tsp of Alder-wood smoked salt and 1 tsp of minced garlic. I run the oregano, cumin seeds, ancho chili powder, black pepper corns, and red chili flakes through my spice mill before adding to the wet ingredients in the food processor. I make at least a double batch and let the flavors meld overnight. I then crumble and fry it. When drained and cooled I pack it in small ziplock bags and freeze for use whenever it's needed. Thanx for posting this great recipe. Pierre

3 people found this review helpful

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