You’d normally make chorizo five or more pounds at a time, grinding cubed pork, and, ultimately, stuffing it into casings. That’s a lot of work and, when you only need a pound for a recipe, this is the answer. However you use it, cook it to 71C.

Time: 10 minutes

Serves: 4


8g salt
4g Mexican chili powder
2g garlic powder
2g smoked paprika
1g cayenne pepper
1g fresh ground black pepper
0.5g dried oregano
0.5g ground cumin
450g lean ground pork
12g tequila
12g red wine vinegar


Combine the salt and spices in a small bowl.

Place the pork in a suitable bowl, and sprinkle with the spice mixture.

Pour in the tequila and vinegar. Knead until well combined.

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