One of my upcoming Thanksgiving Dinner classes at Kookoolan Farms requires chorizo for the dressing, so I decided to get in and make some. I'm no Rick Bayless, so this might not be authentic, but it's pretty tasty.
3¼ pounds boneless pork shoulder, cut into 1" cubes
2 tablespoons kosher or sea salt
1 tablespoon ancho chile powder
2 teaspoons chipotle chile powder
1 teaspoon achiote chile powder
½ teaspoon guajillo chile powder
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
50ml (3 tablespoons plus 1 teaspoon) tequila
Start by cleaning and cubing the pork. You'll want to remove as much as possible of the "silver skin" and tendons as possible. You might find that you need some extra pork fat if the piece of meat you've selected is too lean. Mix the meat with everything except the tequila and refrigerate for at least two hours or up to overnight. Chill the tequila as well.
You want to chill everything because grinding the meat involves friction, which generates heat. The more chilled your meat is to start with, the better the resulting texture and flavor.
When you're ready to grind the sausage, set up your stand mixer with a food grinder attachment, or set up your meat grinder if you have one. You'll also need a bowl of ice to hold the catch bowl for your sausage; once again, you want to keep the sausage as chilled as possible.
Grind the sausage using a medium grind, then place it in the work bowl of your stand mixer. Using the flat paddle attachment, mix the chilled tequila into the sausage for 1-2 minutes. Quickly cook as small bit of the sausage and taste to adjust the seasonings. Remember that as the sausage cures the flavors will intensify.
Remove the sausage to a storage container and refrigerate for a day before using--if you can wait that long, that is. This sausage freezes well and will last 1-3 months, depending on how cold you keep your freezer.
My favorite way to eat chorizo is in chorizo con huevos. Simply sauté some sausage until it's just done, add eggs, and scramble until just done. Serve with warm tortillas if you've got them.