How to Make Venison Chorizo Tortas | Field & Stream

Name: How to Make Venison Chorizo Tortas | Field & Stream
Ingredients: 3 pounds venison (60%); 2 pounds pork back fat (40%); 34 grams kosher salt (1.5%); 17 grams chipotle powder (0.75%); 11 grams chili powder (0.5%); 11 grams guajillo powder (0.5%); 11 grams ground black pepper (0.5%); 8 grams paprika (0.35%); 8 grams cumin (0.35%); 8 grams coriander (0.35%); 8 grams granulated garlic (0.35%); 4 grams oregano (0.18%); 4 grams ground thyme (0.18%); 4 grams onion powder (0.18%); 2 grams ground all-spice (0.09%); 2 grams ground cinnamon (0.09%); 10 grams C-Bind per 5 pounds; 1/4 cup ice-cold tequila; 3/4 cup ice water per 5 pounds; 12 poblano peppers, roasted, peeled, and seeded; 20 ounces Queso fresco; 12 medium yellow onions, caramelized; Cooking oil; Salted butter; 12 Bolillos, sliced; 1/4 cup of chipotle puree (chipotle peppers in adobo sauce pureed in food processor or blender); 1/4 cup honey2 cups mayonnaise; 1/2 teaspoon each of kosher salt and black pepper

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If you have a pile of ground venison taking up room in your freezer, you can put it to use in this chorizo torta recipe.

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Ingredients

3 pounds venison (60%)
2 pounds pork back fat (40%)
34 grams kosher salt (1.5%)
17 grams chipotle powder (0.75%)
11 grams chili powder (0.5%)
11 grams guajillo powder (0.5%)
11 grams ground black pepper (0.5%)
8 grams paprika (0.35%)
8 grams cumin (0.35%)
8 grams coriander (0.35%)
8 grams granulated garlic (0.35%)
4 grams oregano (0.18%)
4 grams ground thyme (0.18%)
4 grams onion powder (0.18%)
2 grams ground all-spice (0.09%)
2 grams ground cinnamon (0.09%)
10 grams C-Bind per 5 pounds
1/4 cup ice-cold tequila
3/4 cup ice water per 5 pounds
12 poblano peppers, roasted, peeled, and seeded
20 ounces Queso fresco
12 medium yellow onions, caramelized
Cooking oil
Salted butter
12 Bolillos, sliced
1/4 cup of chipotle puree (chipotle peppers in adobo sauce pureed in food processor or blender)
1/4 cup honey2 cups mayonnaise
1/2 teaspoon each of kosher salt and black pepper