Spicy Mexican Chorizo! HOT! |Using Bork

Spicy Mexican Chorizo! HOT! |Using Bork

Hello everyone! I think everyone loves a good breakfast sausage, and Spicy Mexican Chorizo is up on that list as well. Combining all of the flavors of the southwest, this spicy chorizo will take you on a trip of all things tex-mex. This smoky, spicy and slightly sweet sausage will not last long, fry it up with potatoes, or eggs, or even eat alone with a few tortillas to help you out. No matter how you eat it, you and your family are sure to love it. Lower the heat if you wish for a more mild, but still delicious meal. Don’t forget to Like, Comment, and Subscribe to my channel so you never miss out on what I’m making. Love you all!

Recipes with Resa

Recipe per pound
1 pound of Bork, a combination of beef, and pork
3 dried chilies, I used Guajillo, Pasilla, and New Mexico today
1 clove of garlic, ground fine
2 tablespoons of lard
1-2 tablespoons ACV
1/2 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon oregano, Mexican if you have it
1 teaspoon salt
1 teaspoon annatto powder, optional, used for color
1 teaspoon black pepper
1/2 teaspoon allspice
1/8 teaspoon ground clove

Lower the black pepper, cayenne, and dried chilis for a more mild, but still tasty alternative.

Directions
Deseed chilis, wash, and steep in boiling water for 30 mins, then remove from water and blend until smooth. Add spice blend, lard, and ACV to chili puree and mix well. Now add meat and mix until thoroughly combined, cover and rest in fridge for at least 8 hours, but 24-48 hours being best.

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