Chorizo Fingers with Ancho Chili Puree
Chorizo Fingers with Ancho Chili Puree - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 Pound Lean Boneless Pork -- cubed
1/2 pound fresh pork fat -- cubed
3 cloves garlic -- peeled,minced
2 teaspoons paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon hot pepper sauce
1 teaspoon black pepper, nutmeg, cloves, and ginger -- total
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
4 tablespoons olive oil
In meat grinder or food processor fitted with steel blade, grind together pork, beef, pork fat and garlic. If using a food processor, be sure not to overprocess. Remove and discard any gristle.
Place meat in a large bowl. Add paprika, oregano, brown sugar, salt, red pepper flakes, hot pepper sauce, mixed spices, cinnamon, cumin and red wine vinegar. Knead by hand to incorporate all seasonings. Cover and refrigerate overnight.
Form meat mixture into fingers about 2 inches
long and 1/2-inch in diameter. Heat olive oil in
large skillet. Add enough fingers to make a single
layer and cook in hot oil, over medium heat,
turning to brown all sides, for about 5 minutes. Drain on paper towels.
Serve Chorizo Fingers with Ancho Chili Puree.
© Jim Catanich
"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie
"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.
"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when..." - teppij
"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13