Zabiha Halal Chorizo

Hello folks  in the spirit of Cinco di Mayo, sorry I am sort of late with these posts. I felt like having authentic Mexican food  and  I made this once before. There is a youtube video I had watched  called Cooking With Alyia.  She is cooking with her Facebook friend from Mexico who showed her how to make this.

This video made me try doing it again and doing it my way as usual because there are going to be choices.  I used 1 lb or 1 kg of mince. I used chicken this time and it can also be made with beef. turkey, veal, lamb or goat.   The uncooked version is the  profile picture because  it can be cooked and  added to your favorite recipes  including just having it for breakfast with eggs in the morning.

I have grounded 1 pinch of each cumin seeds, black peppercorns, coriander seeds, 2 cloves, broken piece of cinnamon stick, 1 chili de arbol   and ground them in a  mortar and pestle until it was a coarse powder.

I boiled 1 1/2 cup of water and added 1  each of ancho, morita and chipotle chilies.  It can also be other types of  Mexican dried red chilies depending on how hot you want it. I boiled this until it is soft and turned off the heat and reserved the water. The  taste is there and I did not want to waste it.

The boiled softened chilies I added to a food processor with 1 oz of apple cider vinegar 4 cloves of garlic and pulced until it was well blended.   I added the contents of the food processor and the mortar and pestle to the mince  along with 1 oz of  apple cider vinegar, 4 shakes of adobo,  1 oz of olive oil plus the juice from the chilies I had boiled to make soft, 1 pinch each of red chili pepper and paprika  and I gave it a mix.

I added 1 oz of olive oil to a cast iron skillet or wok, added  1 onion or shallot cut in half moon slices and cooked them until slightly brown then added the chorizo I had just made to cook it.

This is used for tacos on which we are going to do today or even used to make burritos if you wish or enchiladas if you wish.   I have a recipe in the works to show you  the chorizo I had cooked so see you there.