Sep 1, 2018 // By:Gary // No Comment
Combine all ingredients in a big bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When able to grind, grind by way of a cooled meat grinder fitted using a 1/4-inch plate. Instead, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat until somewhat tacky, or together with the paddle attachment in the stand mixer by hand in a big bowl. Cook as desired. Chorizo may be kept in a sealed container in the fridge for up to FIVE days.
August 26, 2018
Posted inMain Course