Name: Chorizo
Yield: Makes about 4 lb [1.8 kg]
Cuisine: American
Ingredients: 1½ tsp cumin seeds; 1 Tbsp coriander seeds; 2 Tbsp dried oregano, preferably Sicilian; 4 Tbsp smoked paprika; 1 Tbsp plus 1 tsp kosher salt; 4 garlic cloves; 2 dried guajillo chiles, stems removed; 3½ lb [1.6 kg] pork shoulder, cut into 1-in [2.5-cm] cubes; 1 tsp crushed red pepper flakes; 8 oz [230 g] pork fatback, cut into 1-in [2.5-cm] cubes

Preparation info

Makes about
4 lb

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

We can always find a use for fresh chorizo, and so will you. We fry it in olive oil and use it as a pizza topping and to flavor steamed mussels, and we cook it with lentils and escarole. You could also form it into patties and serve it with fried eggs at breakfast.

Ingredients

1 Tbsp coriander seeds
1½ tsp cumin seeds
2 dried guaj

Americas
Europe
United States
Italy
Mediterranean
Breakfast
Venice
Gluten-free
California

Method

In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 3 minutes. Set aside to cool. In the same pan, toast the chiles until blistered and fragrant, about 3 minutes. Let cool. With a mortar and pestle or in a spice grinder, pulverize the toasted seeds and chiles to a powder.

Set a large metal bowl in a larger bowl filled with ice wat

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