Chorizo León Herradura Recipe
classic chorizo with a bit of spiciness
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Ingredients
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Meat
Spices
Other
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes, approximately 1 inch in size, to ensure even grinding.
- 2
Grind the Meat
Using a meat grinder, grind the pork shoulder and pork fatback together into a mixing bowl. If you don’t have a grinder, you can ask your butcher to do this.
Mixing
- 3
Combine Ingredients
In the bowl with ground meat, add the paprika, garlic powder, oregano, cayenne pepper, salt, and black pepper. Mix well until all the spices are evenly distributed.
- 4
Add Liquids
Pour in the white wine vinegar and mix again until the mixture is smooth and well combined.
- 5
Incorporate Chorizo
Finely chop the Spanish chorizo and fold it into the meat mixture until evenly incorporated.
Finalizing
- 6
Shape the Chorizo
Take portions of the mixture and shape them into sausage links or patties, depending on your preference.
- 7
Refrigerate
Wrap the chorizo in plastic wrap or butcher paper and refrigerate for at least 24 hours to allow the flavors to develop.
- 8
Garnish
Before serving, chop the fresh parsley and sprinkle it over the chorizo for added flavor and decoration.
