“Received this recipe via email. It has an accompanying sauce recipe to serve with fried fingers of chorizo - nice tapas for nibbling. It did not give serving size so I guessed for appetizer portions. If this turns out well, I plan to make a triple recipe, form the chorizo into finger-sized portions & freeze on a cookie sheet then package up for fast appetizers.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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 over process. 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.
  4. 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 immediately.
  5. Serve Chorizo Fingers with Ancho Chili Puree.

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