Fresh Mexican Chorizo
This fresh chorizo is freakin amazing!
Servings: 6 people
Calories: 140kcal
Ingredients
- 3 dried guajillos or ancho chillies
- 1 tablespoom achiote paste or ground annatto seeds
- 2 teaspoons salt flakes
- 2 teaspoons cumin
- 1 teaspoon coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- 2 garlic cloves finely chopped
- 30 g brown onion finely chopped, about 1/4 onion
- 2 teaspoons apple cider vinegar
- 600 g ground pork scotch fillet or get your butcher to do this for you
optional kebab sticks
Instructions
THERMOMIX METHOD
- Add all seasonings and guajillo to bowl; cook 2 min/110℃/speed 1.
- Add garlic, onion, and apple cider vinegar, cook 4 min/ 110℃/speed 1.
- Mix 10 sec/speed 5. Add pork mince; mix 20 sec/speed 3.
- Transfer to a bowl. Chill for at least 3 hours or leave overnight to develop more flavour.
- Cook in a hot pan until flecked with tasty charred bits. The sausage can be shaped into patties or sausages if you prefer.
CONVENTIONAL METHOD
- Blend dried guajillos until it is a fine powder. Transfer to a skillet.
- Add achiote, salt, cumin, coriander, paprika, cinnamon, and oregano. Dry fry over medium-high heat until fragrant. Remove immediately and place into a large bowl.
- Add remaining ingredients and mix well with your hands until all the seasonings are mixed through.
Notes
The mix can be cooked like regular mince: serve as nachos, tacos, or with keto tortillas from my book Savour.
Alternatively, shape them as small sausages on a kebab stick and grill on a barbecue or in an oiled frypan.
Nutrition
Serving: 1serve | Calories: 140kcal | Carbohydrates: 2g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 842mg | Potassium: 376mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg | Magnesium: 26mg | Net Carbs: 1g