Mexican Chorizo and Churros
Chefs: Nate Appleman & Joel Holland
Mexican Chorizo (Makes 12-16, 2 oz. portions)
Chicken Thighs- 2 pounds
Pork Belly- 2 Pounds
Sweet Paprika 18 grams
Hot Paprika- 8 grams
Smoked Paprika- 3 grams
Dried Oregano- 6 grams
Cumin (Toasted & Ground)- 6 grams
Chipotle Powder (Ground)- 15 grams
Black Pepper (Ground)- 10 grams
Fresh Garlic (Minced)- 20 grams
Salt- 32 grams
Red Wine Vinegar- 10 grams
Meat Grinder, Cutting Board/Chef’s Knife, Sautee Pan-Med, Sautee Pan- Small, Mixing Bowl- Med, Measuring Cups and Spoons, Cast Iron Pan, Digital Scale, Wooden Spoon
1) Cut the pork belly and shoulder into 1 inch cubes (remove any tough or stringy gristle).
2) Mix the cubed meat with remaining ingredients. Coarsely grind the meat in a meat grinder with a 1⁄4 inch die until incorporated.
3) Cook the meat in a cast iron pan until well browned and crispy.
Corn Tortillas (Makes: 12-16 Tortillas)
Masa Harina- 2 cups
Salt- 2 tsp
Baking Soda- 1⁄4 tsp
Lard (Optional)- 2 Tbsp
Water- 1 1⁄2 Cups
Whisk Mixing Bowl (Med), Water Pitche,r Wax Paper, Cast Iron Skillet, Measuring Cups and Spoons, Spatula, Spoons, Grill Plate, Tortilla Press
1) Mix the masa, salt, and baking soda with the lard in a medium bowl until the lard is well incorporated. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly moist (think Play-Doh). Add more water by tablespoonful’s if too crumbly; add a little more masa if too wet.
2) Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag or wax paper. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
3) Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
Churros (Serves: 4)
Unsalted Butter-1/2 pound
Water- 3⁄4 cup
Kosher Salt-1/2 tsp
All Purpose Flour-1 1/4 c
Eggs- 4 each
Egg White- 1 each
Whole Milk-4 1/2 c
Ground Cinnamon-2 T
Chile Powder-1/2 tsp
Kosher Salt-1/2 tsp
Vegetable Oil-3 qt
Sautee Pan- Medium, Measuring Spoons and Cups, Table Top Deep Fryer or Deep Skillet w/ Candy Thermometer, Clear Pastry Bags w/ Large Star Tip, Mixing Bowl- Medium, Spider, Kitchen Aid Mixer
Method: Churro Dough
1) In a small saucepan over medium heat combine butter, water and salt and bring to a boil. 2) Remove from heat and add the flour, stirring to combine. Return pan to medium heat and stir constantly until the dough pulls away from the sides of the pan (about 2-3 minutes). Then remove from heat.
3) With an electric mixer cool the dough on low speed for about a minute. Increase speed to medium and beat in the eggs and egg white one at a time.
4) Transfer the dough to a clean bowl and cover with plastic wrap pressing wrap onto the surface. Cool to room temperature.
Method: Frying Churros
1) In a large saucepan heat the oil to 375F (check with candy thermometer). 2) In a bowl combine sugar, cinnamon, chile powder and salt. 3) Cover a baking sheet with paper towels (for draining churros of oil). 4) Load pastry bag with large star tip with dough.
5) Squeeze six-inch lengths of dough into hot oil. Fry four to six churros at a time. 6) Fry churro dough for 6-8 minutes, turning a few times until lightly browned.
7) Remove and drain on paper towels. Repeat and fry more batches until all dough has been used. Toss drained churros into bowl with sugar, chile, salt and cinnamon mixture.