Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
9 hrs 30 mins
Total Time:
10 hrs 10 mins
Servings:
8
Ingredients
Directions
Chill meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
Meanwhile, combine pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a bowl until thoroughly blended. Cover the bowl with plastic wrap; refrigerate for 1 hour.
Fill a large bowl with ice cubes; place a smaller metal bowl in larger bowl onto ice cubes. Assemble chilled meat grinder.
Grind pork mixture into the smaller metal bowl using the coarse cutting plate. Chill ground meat in the refrigerator for 30 minutes.
Gently stir vinegar and water into pork mixture until thoroughly mixed; form into 8 patties. Place patties on a plate; cover and refrigerate until flavors develop, 8 hours to overnight.
Heat oil in a heavy skillet over medium-low heat. Carefully add patties to the skillet in batches; cook until browned and no longer pink in centers, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
Cook’s Note
This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For spicier chorizo, add 5 to 15 crushed pequín chiles, depending on the heat level you like.
Aleppo peppers come from Syria and have a fruity, medium spiciness. You can find them at specialty spice shops or Middle Eastern grocery stores.
Do not reduce the refrigeration time — it's important to keep the meat very cold throughout the grinding process.
Nutrition Facts (per serving)
155
Calories
10g
Fat
3g
Carbs
14g
Protein
