Chorizo Fingers with Ancho Chili Puree

Great recipe for: Chorizo Fingers with Ancho Chili Puree - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

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Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Chorizo Fingers with Ancho Chili Puree

Chorizo Fingers with Ancho Chili Puree


  • 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


  1. 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.
  2. 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.
  3. 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.