Chipotle Chorizo Sausage
Part Texan Part Mexican

Chipotle Chorizo Sausage Recipe

Although jalapenos are very popular in Texas cooking these days, they are not considered a traditional Tex-Mex. Ancho chiles, used in this chorizo sausage recipe, were the original favorite chile of the state. Ancho peppers are usually the main ingredient in any chile powder, and are readily found in grocery stores and markets everywhere.

Mexican settlers flavored their sausages with chile peppers and other seasons. German settlers in Texas flavored theirs with smoke. With this chipotle chorizo recipe you get the best of both flavors. It is made with smoky chopotle chile.

Ingredients:
4 dried red ancho or New Mexican chiles, or both
1 1/2 pounds ground pork
1/2 cup minced onion
1/3 cup cider vinegar
5 garlic cloves, chopped fine
2 canned chipotle chiles, chopped fine
2 teaspoons adope sauce from the canned chipotle chiles
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried Mexican oregano
1/2 teaspoon dried cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon

Directions:
Preheat the oven to 300 degrees Fahrenheit. Break off the stems on the chile pods and discard. Remove most of the seeds and discard them also.

Place the chile pods in a single layer on a cookie sheet. Roast them in the oven for about 5 minutes. Keep an eye on the chile pods, as they can scorch easily. Break each chile into pieces. Transfer them to a blender, and blend until they are ground evenly.

In a medium bowl, mix together the ground chile and all the other ingredients. Cover the bowl, and refrigerate for 8 to 24 hours to give the meat time to soak in the flavors.

You can now use the sausage as needed, by forming it into patties and frying, or frying the whole amount until browned. This chorizo recipe makes a great breakfast sausage, but can be eaten for any meal. It can be kept in the refrigerator for at least a week.

Leave the Chorizo Sausage for other Tex-Mex Food Ideas