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Chorizo Meatballs with Smoked Chimichurri Sauce
PORK FOODSERVICE25Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 115 grams guajillo chiles
- 15 grams arbol chile
- 35 grams cilantro
- 125 grams apple cider vinegar
- 40 grams paprika
- 46 grams salt
- 15 grams oregano (dried and ground)
- 15 grams black pepper (ground)
- 10 grams cumin (ground)
- 5 grams coriander (ground)
- 50 grams garlic (minced)
- 1 g clove (ground)
- 1 g bay leaf (ground)
- 1 pork shoulder (ground)
- 3/4 cup panko breadcrumbs
- 1 Tbsp. salt
- 2 eggs
- 1 Tbsp. honey
- 1 bunch cilantro (roughly chopped)
- 1/2 bunch parsley (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 4 Tbsp. capers (chopped)
- anchovies (To taste)
- olive oil (As needed)
- olive oil (As needed smoked)
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Directions
- 1. Deseed, toast and soak guajillos and arbol chiles fully submerged in warm water for 30 minutes until fully rehydrated.
- 2. Blend all seasoning with soaking liquid and chiles.
- 3. Combine pork with chorizo seasoning.
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