GMA Recipe: Chorizo Fingers

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Chorizo Fingers
From Dean Ferring of The Mansion on Turtle Creek, Dallas, Texas
1997

Ingredients

1 pound lean boneless pork, cubed

1/2 pound lean boneless beef, cubed

1/4 pound fresh pork fat, cubed

3 cloves garlic, peeled, minced

2 teaspoons paprika

1/2 teaspoon dried oregano

1 1/2 teaspoons brown sugar

1/2 teaspoon salt or to taste

1/2 teaspoon crushed red pepper flakes

3/4 teaspoon hot pepper sauce

1 teaspoon of mixed black pepper, nutmeg, cloves and ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 tablespoon red wine vinegar

4 tablespoons olive oil

Directions

1. In meat grinder or food processor fitten with steel blade, grind together pork, beef, pork fat and garlic. If using a food processor, be sure not to overprocess. 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. 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 Chorizo Fingers with Ancho Chili Puree.

Ancho Chili Puree

Ingredients

1 tablespoon olive oil

shells and heads from shrimp

2 shallots, peeled and diced

1 clove garlic, peeled and sliced

4 ancho chilies, seeded and chopped

2 sprigs fresh cilantro, chopped

1 serrano chili, seeded

2 cups fish stock

1 tablespoon masa harina

1 teaspoon fresh lime juice

1/2 teaspoon honey

salt to taste

Directions

1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saute for 1 minute, stirring constantly, or until bright pink in color. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.

2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep warm until ready to use.