Tacos de Chorizo Verde


 
Robert-R

Robert-R

TVWBB Diamond Member
This post represents several - three firsts for me:
I'm using a brand new meat grinder for the first time, I'm making my first batch of sausage & I'm cooking for the first time on my brand new to me CL 26.5" kettle.

I decided that my first foray into the realm of sausage making should be bulk sausage because I'm not sure I want to purchase casing &/or a stuffer.
Found a recipe for Chorizo Verde in James Peyton's book "El Norte: The Cuisine of Northern Mexico" & thought I'd give it a try.

Roasted, peeled, seeded & chopped 5 Anaheim chiles & rounded up the rest of the ingredients.

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Put all that in a blender & cut 1 1/2 pounds of pork butt into 1 1/2" chunks.

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Coarse ground the pork.

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Pureed the stuff in the blender & added it to the pork.

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Mixed everything together & ran it through the grinder again using a finer grind.
Which was a mistake. Should have stayed with a coarse grind. No pix of this.

Fired up the 26.5 with 2 charcoal baskets of used KBB to heat the Lodge grill. Wow! I love all this real estate.

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There it is: Chorizo Verde!

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Fried the sausage & heated up some corn tortillas.

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Time To Eat!

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¡Estuvieron bien! Gran sabor.
Outside of keeping the sausage at a coarse grind, wouldn't do much different. Maybe... add a serrano or two & a little more fat.
 
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Looks like a winner to me :)

Consider: instead of leaving the pork loose like that, after the grind gently form it into patties (like burgers) and fry that. Gives you a bit more control over the "doneness" of the pork. Portion control as well.
 
Man, I love how your 26'er dwarfs that griddle! Killer! The sausage looks great. One thing I've learned from making sausage, is "a little more fat" is almost always true (now, you don't want to go overboard, but the right amount of fat is the key!) I get the feeling you will put that grinder through it's paces.....oh, one more tip, freeze the grinder parts before use. The colder you keep everything as you make sausage, the better texture you will get.

I need to make chorizo!

R
 
Nice cook Robert, looks really good. Barb and I make bulk sausage and breakfast sausage patties a lot, but haven't ventured into casings yet, that's next.
 
I like the whole concept! The "loosemeat" is exactly the way I would have gone with it too, nice work! I think four with a couple of tequilas followed by the cervesa of choice and more time manning the fourth round of tacos!
 
I'd take a plate of that. Like Rich said we do breakfast sausage patties and the turn out awesome. I use my middle size cookie cuter for the size and it works perfect.
 
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