299 – Mexican Beef Chorizo Homemade Recipe / كوريزو لحم البقر المكسيكية

.

Ingredients :

Ingredients for the Meat:

• 1 pound (500 grams) of beef (or other types of meat: lamb, chicken, etc.)
• Apple vinegar (or other type of vinegar)
• 1/2 teaspoon of salt

Ingredients for the Marinade:

• 3 large ancho chilis (dried poblano peppers or other dried red peppers)
• 4-5 garlic cloves (chopped)
• 1 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 whole cloves
• Apple vinegar (or other type of vinegar)

Directions :

Steps for preparing the marinade:
1. Remove the seads from the ancho chilis and boil them in water for 20-30 minutes until the skin of the peppers detaches.
Note: you do not have ancho chilis you can use any type of dried red peppers. Otherwise, instead of a paste, you can make a spice mixture using 1 tablespoon of paprika, 1/4 teaspoon of hot chili pepper, and the rest of the marinade ingredients (garlic, salt, cumin, and ground cloves).
2. Once the chilis are ready, place them in a food processor. Add the spices (salt, cumin, and whole cloves) and sliced garlic cloves.
3. Add a little bit of apple vinegar and start mixing until you get a smooth paste. You may have to add a little more of the apple vinegar to get the mixture going. Scrape the sides of the food processor from time to time, to make sure that all the ingredients are well mixed and continue blending until you get a smooth paste.

THE NIGHT BEFORE – preparing the meat:
Note: You have to do this step the night before.
1.  Cut the meat into small cube (1 inch x 1 inch). You should use meat with no bones and no fat, the best choice is the leg. You can also use ground meat.
2. Place the meat in a bowl and cover it with the apple vinegar and 1 teaspoon of salt.
3. Wrap the bowl with a plastic wrap, place in the fridge, and let the meat sit in the vinegar overnight. The next day you will notice that the meat became brown.

Combining the Chorizo:
1. Take out the meat from the fridge (after it marinated overnight in vinegar) and strain it from all the vinegar (as much as possible).
2. Mix it with the chili paste. Use your hands to make sure that all the ingredients are well itnegrated.
3. Wrap the chorizo in individual portions using a zip-lock, food plastic bags, or other type of meat wrappings and place in the freezer. You just have to remove from the freezer a couple of hours before you want to use the chorizo and you are set!

Note: you can use this chorizo in any recipes that call for chorizo. Check out the next recipe on how to make Eggs with Chorizo!

Bon Appetit!