Chorizo Verde and Chorizo Rojo

The meat

Use 1 part of the fatty jowels of a pig, and about 4 parts of 80/20 blade meat.
Grind it up using a coarse grind, and then mix by hand with the following spices
The amounts below are assuming a 1 pound blade meat and 1/4 pound jowels

Chorizo Rojo

Red Pesto

• 1/4 C Spicy Paprika
• 2 TBL EVOO
• 3 TBL Apple Cider Vinegar
• 1 TBL Brown Sugar
• 1 TBL Sea salt
• 1 TBL Ancho Chili Powder
• 1 tsp Chile Negro Powder
• 2 tsp Ground Oregano
• 2 tsp Cumin
• 1 tsp Cinnamon
• 1 tsp Granulated Garlic
• 1/2 tsp Black Pepper – ground
• Cayenne pepper to taste – adds heat

Chorizo Verde

Green Pesto

• 1/2 C Powdered jalapeño
• 2 TBL EVOO
• 1/4 C White Wine – Enough to get the consistency you desire
• 1-1/2 TBL Sea salt
• 2 tsp Ground oregano
• 1 tsp Sugar
• 1 tsp Onion powder
• 1 tsp Green Onion – minced
• 1 tsp Bay Laurel (Bay leaves) – ground
• 1 tsp Garlic – ground
• 1/2 tsp Black Pepper – ground

Putting it all together

After mixing, run the mixture through a sausage casing stuffer.
Create sausages the size you desire.
Hang sausages from any type of rack – even the oven rack
Cook 3-4 hours at 275º

Alternately, cook in a pan and put into a tortilla will eggs and cheese

Bobby Flay’s Take

• I’ve made some personal modifications, so blame me, not Bobby, if this doesn’t turn out right.  This is what works for me.
• Put into hot skillet – to taste
  • Garlic – two cloves minced and mashed with salt
  • Diced onion
  • Cumin
  • Oregano
  • Cayenne
  • Smoked Paprika
  • Salt and Pepper
    • Cook until blossomed – Add water if necessary
  • Add a bit of cider vinegar
  • Add some finely diced onion and tomato
  • Add diced jalapeno and lime juice
  • Remove from heat
  • Add cilantro
  • Add EVOO and salt and pepper
• Add to ground pork
• If there’s not enough fat (for texture) add 1-2 TBL butter

Cook and serve with egg in a burrito, or create a patty and serve in a sandwich.