Homemade chorizo an intensely flavorful sausage and tastes best when made from scratch. Mystery ingredient? Tequila!
Ingredients
2.25 kilos boneless pork shoulder
40 grams kosher salt
16 grams ancho chili powder
8 grams hot paprika
8 grams chipotle powder or cayenne
18 grams minced garlic
3 grams ground black pepper
6 grams chopped fresh oregano
1.5 grams ground cumin
35 grams tequila
35 grams red wine vinegar chilled
Instructions
Combine all ingredients except for the tequila and vinegar and mix well. Place in the fridge for up to a day.
Grind the mixture through the small die into a bowl set above ice.
Add the tequila and vinegar to the meat mixture and mix with the paddle attachment or by hand with a sturdy wooden spoon until the liquids are well incorporated and the mixture starts to look sticky and uniform.