Description
Mexican-style fresh chorizo, which means it is raw and soft rather than dried. We grind pork shoulder and a measured amount of belly fat to get to about a 75/25 ratio, then work in guajillo and ancho chiles we toast and grind in house, cumin, Mexican oregano, garlic and cider vinegar. It sits a day so the vinegar can bloom the chiles before we pack it.
Because it is bulk with no casing, break it up in a dry pan over medium heat and let the fat and the red chile oil render out before you add anything else. That oil is the point. Spoon some over eggs or potatoes and keep the rest for beans. If you want it in a link, tell us at the counter and we will stuff it in hog casing for you.
Specification
- Made from: pork shoulder and belly, roughly 75/25 lean to fat
- Chiles: guajillo and ancho, toasted and ground in house
- Casing: none, sold bulk
- State: raw, never frozen
- Contains: pork, chiles, salt, garlic, cumin, oregano, cider vinegar
Storage
Use within three days of pickup and keep it in the coldest shelf of your fridge. It freezes well for two months, and portioning it into half pound pucks before freezing makes weeknight cooking easier.
Priya Raman (verified owner) –
The chiles are actual chiles, not paprika and food coloring. There is a smoky depth from the ancho that I have never gotten from a grocery store tube. I rendered a half pound down for breakfast tacos and the leftover red oil went into a pot of black beans.
Tomas E. (verified owner) –
Very good chorizo with a proper vinegar tang. It renders a lot of fat, which I actually like, but if you are expecting a lean sausage you will be surprised. Ask them to stuff it into links, they did it for me in about five minutes.
Sharon Delgado (verified owner) –
Flavor is genuinely excellent but the pack I got was noticeably more fatty than the 75/25 on the label suggested, and I poured off a lot. Staff were straightforward about it when I mentioned it and offered to grind me a leaner batch next time. That response is why I will keep buying.