Casa M Chorizo Rojo.
Grind three dried chiles into paste, fold in pork, cure three days—you've made real chorizo rojo
Grind three dried chiles into paste, fold in pork, cure three days—you've made real chorizo rojo
Ingredients
Ingredients
- 1-1/2 cup Casa M Spice Co® Uncontrolled Chain Reaction®
- 1 cup ground guajillo chile
- 1/2 cup ground chipotle chile
- 1/2 cup ground ancho chile
- 10 whole cloves
- 2 teaspoons allspice
- 2 Tablespoons salt
- 6 bay leaves
- PULLING IT ALL TOGETHER:
- 4 cups white vinegar
- 4 pounds ground pork
Method
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01
Grind cloves and bay leaves
3 minPulse the cloves and bay leaves until they're fine and powdery, about the texture of coarse sand — you want them to dissolve into the paste, not hide in chunks.
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02
Mix all adobo dry ingredients in large bowl
5 minWhisk the Casa M Uncontrolled Chain Reaction® with the ground chiles, salt, allspice, and your ground cloves and bay leaves until everything's evenly distributed with no dry pockets. This is your adobo base — it should look like a uniform, brick-red powder.
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03
Add vinegar and hand-mix to uniform paste
4 minUse hand mixer to blend well.
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04
Mix ground pork into adobo by hand
8 minUse gloves if sensitive; mixture should be uniform red.
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05
Spread pork thin on sheet and poke holes
6 minPoking holes creates surface area for drying.
-
06
Refrigerate to pickle and dry for 3 days
4320 minOptional to remix daily; not needed for this batch size.
From Mike's Notebook
Poking holes isn't optional—it's what separates chorizo that dries evenly from meat that spoils at the center.
Hand-mixing the pork into adobo takes longer than you think; stop when you see no streaks of white.
The three-day cure works because vinegar both flavors and preserves; skipping days means you're just marinating.
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