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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 32 |
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From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for The Cure spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead. Ingredients:
2 lbs ground pork |
2 tablespoons spices, the cure see ingredients listed below as dry rub seasoning |
1 tablespoon chipotle chile, ground |
1 tablespoon chile, negro ground |
2 tablespoons ancho chilies, ground |
2 teaspoons mexican oregano |
1 teaspoon cumin |
1/2 teaspoon mexican cinnamon |
3 tablespoons vinegar |
1 tablespoon water |
1/2 teaspoon granulated garlic, not fresh |
dry rub seasonings, the cure |
1 cup kosher salt |
1 cup brown sugar |
1 tablespoon cumin |
1 tablespoon allspice |
2 tablespoons dried ancho chile powder |
1 tablespoon granulated garlic |
1 tablespoon fresh ground pepper |
Directions:
1. Make The Cure spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
2. Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
3. Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
4. Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).
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