Oaxacan style chorizo made with Chairman’s Reserve® Meats pork cushion and served with pork skin chicharron and an ancho orange sauce.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Chorizo
INGREDIENTS
- 10 lbs. Chairman’s Reserve® Meats pork cushion
- 2 tbsp. Onion powder
- 1 tbsp. Hickory smoked salt
- 1 tbsp. Garlic puree
- 1 tsp. Cumin
- 3 tsp. Smoked paprika
- 2 tbsp. Pasilla Oaxaca ground
- 3 lbs. Sheep casings
- Pork cushion fat, to garnish
- Frying oil
METHOD
- Cut the pork cushion into manageable pieces, push through a meat grinder making sure the mince is fine. Next add the onion powder, smoked salt, garlic puree, cumin, smoked paprika and pasilla. Mix to combine and allow mixture to chill under refrigeration for 2 hours. Attached the sheep casing to a caster and add the pork mix into the chamber and push the sausage through. Let the sausage rest under refrigeration for 2 hours before use.
- For the pork cushion fat cut into a 4×4 piece and gently score. Blanch for 20 minutes to render out the fat, next remove and pd dry. Dehydrate the fat for 45 minutes over a medium fan. Next bring the oil to 350 degrees and gently add the pork cushion fat, fry until crisp and puffed.
