Aunt Rocky’s Homemade Chorizo

Mix all ingredients in large bowl. Store in airtight container in refrigerator or freezer. (Best stored in vacuum sealed bags, if possible.)

Notes:
1. Makes 1 pound of chorizo. Multiply as appropriate for how much ground meat you have.
2. The chorizo comes out much better if the meat is ground with a chili blade, if you have a store or a butcher that will do it for you. And you want pork butt, not a lean ground pork.
3. I get my La Mexican spices from South Bay Abrams Manufacturing and Distribution in Huntington Beach, California. This spice has to be ordered from the manufacturer in 10-pound boxes. You can use any other chorizo spice mix you find one, and mix according to their directions.
4. If you don’t eat pork, chorizo can be made with any high fat content ground meat.
5. I make up 4 or 5 pounds at a time, and freeze in 9-ounce vacuum seal bags. The 9-ounce size works with Aunt Rocky’s Chorizo Breakfast Bowl recipe.
6. Try to make the mix up at least a day before using it in order to let the flavors permeate the meat.
7. I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
8. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutrition: This commercial seasoning mix does not include nutritional information, so there is no way to calculate the nutrition label for the recipe. As a general guide, estimate 1 or 2 carbs per 1/4 pound serving for the seasoning, and log just the ground pork butt.

© March 10, 2018 Roxana Lopez for Aunt Rocky’s