{"id":8327,"date":"2020-05-09T16:40:03","date_gmt":"2020-05-09T22:40:03","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8327"},"modified":"2020-05-09T16:40:03","modified_gmt":"2020-05-09T22:40:03","slug":"chorizo-da-le-pedzzwell","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/chorizo-da-le-pedzzwell.html","title":{"rendered":"Chorizo da le PedzzWell"},"content":{"rendered":"<p><em>Chorizo sausages originated in Spain and Portugal. Unlike most varieties of Iberian chorizo (which is a cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is actually a raw sausage that must be cooked before eating. Chorizo is usually employed in relatively small quantities to add a great flavor boost to countless Mexican dishes:\u00a0<\/em> <em>Stirred into scrambled eggs,eat as-is (with tortillas and sliced avocado), use to fill burritos or tacos, combined with diced, cooked or saut\u00e9ed potatoes as a filling for tacos, enchiladas, mixed with melted cheese to make<a href=\"https:\/\/www.thespruceeats.com\/queso-fundido-melted-cheese-chorizo-dip-3028841\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\">\u00a0queso\u00a0fundido<\/a>\u00a0(also called\u00a0choriqueso), use as a dip or spread on tortillas, tostadas, or bread.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Mexican cinnamon sticks, or 1 regular cinnamon stick<\/li>\n<li>\u00a05 whole cloves<\/li>\n<li>3\u20444 teaspoon cumin seeds<\/li>\n<li>\u00a010 whole peppercorns<\/li>\n<li>1 Tab Chimayo chile powder (Savory \u2013 Ground New Mexican Hot Red Chiles)<\/li>\n<li>1 Tab medium hot or hot New Mexican chili powder (Savory &#8211; Ground Molido Chile)<\/li>\n<li>1 tsp ground Jalape\u00f1o Chili powder<\/li>\n<li>1 Tab Mexican oregano<\/li>\n<li>4 large garlic cloves, minced<\/li>\n<li>1\u20442 tsp Kosher salt<\/li>\n<li>3 Ancho chiles, stemmed, seeded, and finely chopped<\/li>\n<li>1\u20444 cup of red wine vinegar (plus 1\u20444 cup of water as needed)<\/li>\n<li>1 pound ground pork or pork sausage<\/li>\n<li>6 oz pork belly (slightly frozen, an hour or two in freezer)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine cinnamon, cloves, cumin seeds and peppercorns in a small, dry, non-stick saut\u00e9 pan over medium heat.<\/li>\n<li>Roast, shaking the pan frequently, until the aromas are released (about two minutes).<\/li>\n<li>Removed from heat and let cool.<\/li>\n<li>Place spices in spice or coffee grinder to pulverize (or use motor and pestle).<\/li>\n<li>Set aside.<\/li>\n<li>Put all ingredients (EXCEPT ground pork and pork belly) into food processor.<\/li>\n<li>Run at high speed until it forms a paste (added extra water sparingly as needed).<\/li>\n<li>When it is a paste, remove to bowl.<\/li>\n<li>Chop pork belly in food processor.<\/li>\n<li>Add to the bowl with the spice paste.<\/li>\n<li>Add ground pork to bowl and mix all ingredients together thoroughly (use spoon or nitrile gloves).<\/li>\n<li>Cover and refrigerate for two days, or separate into balls and freeze up to 3 months.<\/li>\n<\/ol>\n<p><strong>Source:\u00a0\u00a0<\/strong>Mary Oswell and Stan Pezdick<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chorizo sausages originated in Spain and Portugal. Unlike most varieties of Iberian chorizo (which is a cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is actually a raw sausage that must be cooked before eating. Chorizo is usually employed in relatively small quantities to add a great flavor boost &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/chorizo-da-le-pedzzwell.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chorizo da le PedzzWell&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[27],"tags":[],"class_list":["post-8327","post","type-post","status-publish","format-standard","hentry","category-entree-pork"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8327"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8327\/revisions"}],"predecessor-version":[{"id":8383,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8327\/revisions\/8383"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}