Dominguez Family Spanish Chorizo Recipe
This is an authentic Spanish chorizo recipe from the southwest of Texas. Tex-Mex cuisine melds the flavors familiar in Mexico with the ingredients found north of the border.
Tex-Mex recipes may or may not be similar to Mexican recipes, but it is common for them to be referred to as "Mexican"or "Spanish" in Texas and the American Southwest.
This particular recipe is from the Fort Stockton area of Texas, and comes as close to authentic Mexican chorizo as you are likely to get.
The first time I had it, it was cooked, crumbled and served with pinto beans and homemade white flour tortillas. Bliss!
- 5 pounds boneless pork shoulder, 15-20% fat content or substitute half of the pork with boneless beef chuck
- 3 tablespoons hot red pepper flakes
- 1 tablespoon granulated garlic (or 6-8 fresh cloves)
- 1 teaspoon dried Mexican oregano
- 2 teaspoons fine ground black pepper
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons fine pickling salt
- 1/2 cup cider vinegar mixed with 1/2 cup ice water/LI>
- Trim the pork and/or beef and cut it into small cubes. Put it into the refrigerator to cool if need be, and then grind it through the fine plate of a meat grinder.
- Combine the spices in a container and mix them the vinegar and ice water.
- Pour the spice and water combination into the ground meat and mix thoroughly. Make sure you have good spice distribution.
- Either stuff into 32-35mm natural hog or collagen casings or portion it into bulk packages.
- Remember that this is a fresh sausage, so it must be kept under refrigeration or frozen.
The Dominguez family traditionally makes this as a bulk sausage and freezes it in 1 pound packages. It is very common to find it on the family breakfast menu and it is often used as an addition to another Tex-Mex favorite, chile con queso.
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