Name: Bacon-Chipotle Chorizo
Yield: Makes 5 pounds (2.3 kg); 16 (5-ounce/140-g) links or patties
Ingredients: 1¾ cups (420 ml) cold water; Hog casings, if using; 1 tablespoon phosphates; 3 tablespoons kosher salt; ¼ cup (10 g) finely chopped fresh cilantro leaves; 2 teaspoons finely chopped fresh thyme leaves; ½ teaspoon ground allspice; ½ teaspoon ground cloves; 1 teaspoon dried oregano; 2 teaspoons freshly ground black pepper; ¼ cup (60 ml) plus 1 tablespoon pureed chipotles in adobo; 4 pounds (1.8 kg) ground pork (80/20); 12 ounces (340 g) thin-sliced bacon; 3 garlic cloves, finely chopped

Preparation info

Makes
5 pounds
links or patties

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

I am a little obsessed with canned chipotle chiles—which are smoked jalapeños in a vinegary adobo sauce. Traditional Mexican chorizo has a lot of smoked paprika, which gives it its deep red color. I prefer using the chipotle, which adds the same color and smokiness but a good kick of heat too that, in my opinion, store-bought chorizo is lacking.