Chorizo Steaks with Cilantro Salad

There is hardly any kind of pork sausage that, when made freshly and in small batches, I do not like. And chorizo is one of the grandest of them all.

Stuff this mix into casings and eat them fresh, or hang them to cure; eat it as patties; or do as I somewhat perversely like to do; make chorizo into little meat balls and cook them in chili during its last fifteen minutes of cooking.

Serve with a salad made of cilantro leaves (2 cups) and shredded rose petals (½ cup) dressed in 2 tablespoons tequila, salt, pepper, ½ tablespoon of sesame oil, and 2 tablespoons extra virgin olive oil. Serve with Bloody Marys made with fresh yellow tomato juice, sieved and chilled before mixing.

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Ingredients

  • pounds pork butt
  • 6 slices bacon
  • 1 pasilla chili, roasted, seeded, stemmed, peeled
  • 2 ancho chilies, roasted, seeded, stemmed
  • 1 serrano chili, roasted, seeded, stemmed, peeled
  • 1 tablespoon fresh oregano leaves, chopped
  • 4 cloves fresh garlic, peeled, finely chopped
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • ¼ teaspoon ground cinnamon
  • pinch ground clove
  • 1 tablespoon sweet paprika
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar
  • ½ cup fresh cilantro leaves, chopped
  • 2 tablespoons best-quality white wine vinegar
  • ¼ cup white tequila
  • 1 pound caul fat

Method

Chop the meat into 1-inch pieces, removing any sinew or connective tissue. Chop the bacon and mix with the meat.

Chop all the chilies together, mix with the oregano and garlic, and then into the meat.

Toast the coriander, cumin, and black peppercorns together and grind finely. Mix into the meat.

Mix all the rest of the ingredients into the meat with your hands.

Cover and refrigerate for 2 days. Then while still cold, put the meat through a meat grinder with a medium-sized (-inch) hole attachment at low speed (high-speed machine work toughens the meat and emulsifies and oxidizes the fat, which then runs out of the meat when it is cooking, drying it out).

Put the ground sausage back in the refrigerator for 2 days, and then make it into patties 4 inches in diameter and inches thick. Wrap each sausage in caul fat and then grill over charcoal, bake in a wood oven, or fry in a seasoned (or nonstick) pan, cooking 3 to 5 minutes on each side over medium heat.

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