Mamu Mexican Chorizo
5 to 6 each Guajillo chili peppers (dried whole)
3 each Ancho chili peppers (dried whole)
1½ Tablespoons / 11 grams Sweet paprika
1 each / .2 grams Bay leaf
¾ teaspoon / 1.3 grams Black pepper, ground
¼ teaspoon / 1.8 g Ground cumin
1 teaspoon / .9 grams Dried Mexican oregano
¼ teaspoon / .2 grams Dried marjoram
¼ teaspoon / .5 grams Dried thyme
¼ teaspoon / .4 grams Coriander seeds
3 each / .25 grams Whole cloves
¼ teaspoon / .7 grams Ground allspice
1 Tablespoon. / 17 grams Salt
⅓ cup / 75 grams White vinegar
2 cloves / 5 grams Garlic, peeled
1 pound / 454 grams Mamu
3¼ Tablespoons / 45 grams Coconut oil
Vegan sausage casings and butcher’s twine (optional)
- Boil a quart of water in a saucepan or kettle. Destem and deseed peppers and place them in a heat-proof bowl. Cover with hot water and let sit for 30 minutes.
- Meanwhile, place paprika, bay leaf, black pepper, cumin, oregano, marjoram, thyme, coriander seed, cloves, allspice, and salt into a spice grinder and mill into a fine powder.
- Drain peppers, discarding water, and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
- Place the Mamu and coconut oil in a large bowl. Add the ground spices and chili pepper puree. Mix well. Transfer to a glass container and cover.
- Place in the refrigerator to marinate for 24 hours.
- Stuff into vegan sausage casings or portion into containers and freeze.
- To cook, place a sauté pan over medium heat. Add chorizo, stirring and and breaking up into small firm crumbles. Cook until browned, 3 to 4 minutes.
Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.