Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Mexican Chorizo Recipe

Getting ready to make this for a W. Tex. Mule deer hunt. If anybody has tips or for other variations please add them.

Mexican Chorizo Ingredients

2.5 pounds Venison
2.5-pound pork butt - This needs to be 25-40% fatty or a 30% venison, 30% pork, 30% fat mix or it won't turn out well. Less than 25% it turns out like drier hamburger and won't fry well.
3 tablespoons sea salt, any non-iodized salt will do
1 tablespoon Piloncillo, Unrefined sugar usually with Cinnamon in it
6 garlic cloves, minced
2 tablespoons Mexican oregano
2 teaspoons ground cumin
1 tsp chipotle Moreta
1 tsp smoked paprika
1 tablespoon chile mixed (medium to hot), I vary these but you want some red chles like New Mexican, and some heat, like chile arbol or cayenne
3 tablespoons pasilla or ancho chile powder , any good chile powder will do
2 tablespoons ground annato
1/2 cup red wine or cider vinegar or mix of wine, vinegar, Seville orange (sour)

Use chilled meat or partially thawed meat kept in the fridge. Cube the meat and fat and mix all the dry ingredients. Grind medium to medium fine. Mix with wet ingredients thoroughly. Let sit overnight in a colder part of the refrigerator in a bowl with cling wrap. I do not case mine as most recipes I use call for removing the casing. If you want to case them so type of binder will help, carrot powder, milk solids etc. Hank Shaw says the vinegar will prevent binding, so use water wine or wine instead, chilled. To me the vinegar or sour orange is essential.

La India makes a great mix if you want to go the easy route just follow their directions on the package. Availabilty online is mixed though as it is a very local company in Laredo.

Looks to me like that would do the trick.

Hope it turns out as well as it reads!

I'm good with everything except the annato and piloncillo.

No reason for extra color, sugar and cinnamon. IMO.

Almost all of the Chorizo in Northern Mexico has the annato or achote paste. It does add a subtle flavor as well as color. I have gotten to the point that it doesn't look right if the grease is not orange, but a good dose of Paprika will do this too and still a compatible flavor.

I like just a touch of cinnamon but the sugar is completely optional. It is a good balance if you use the vinegar or sour orange. If you used wine or water only then def. leave off the sugar.

If I go to the trouble of casing it I also will smoke some, this ends up being more like Portuguese or Spanish Chorizo.

I take the short road and use the achiote condimentado
and the tiniest bit of sazon.
I can't imagine no vinegar, but a lot of things have
got kind of blurry the last few years.
More often than not, I just buy things like chorizo
and tortillas since most all the local stores are
mex oriented and there's only a gazillion plus 3
to choose from here. Thankfully, most everything
in this area is mostly properly authentic, and not
the bastardized stuff you see more and more of

Agree. I let my Mexican friends bring the Chorizo as I have not been satisfied by anything I have bought. There is a big difference with venison/feral hog chorizo vs store bought. It is a good thing to do with Audad ewes or younger ones. Have made it from Javelina too and it was really good.

What I do though I leave it bulk.

Hey Ed, roast them chiles a bit on a hot comal/griddle/skillet first before soaking.

Chorizo is very common here in Ca. My brother had a local butcher make some elk chorizo and it’s very good. Mix 1lb elk chorizo with 1lb ground burger and make hamburger patties and grill on the oak pit. Some of the best burgers around!

Love it Ed !

Made a batch today, resting in the fridge.

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