69News at Sunrise

Culinary students share winning recipes from SkillsUSA competition


Aspiring student chefs had a chance to cook with the pros at the annual SkillsUSA Culinary Challenge.
Tuesday, on 69 at Sunrise, we introduced you to some of the winners...and winning recipes!
Student Chefs Kiersten Phillips and Roberto Rodriguez and Tim McGinnis, a Culinary Arts teacher from Upper Bucks County Technical School, joined WFMZ's Eve Russo in the kitchen to tell us more.


Mexican Chorizo Albondigas

 adapted from the Chorizo Sausage recipe in Charcuterie by Michael Ruhlman


2 1/2 pounds diced pork shoulder or ground pork 

4 1/2 teaspoons salt

1 tablespoon ancho chile powder

1 1/2 teaspoons paprika

1 1/2 teaspoons chipotle powder

1 1/2 teaspoons minced garlic

1 1/2 teaspoon freshly ground black pepper

1/2 teaspoons dried oregano

1/4 teaspoon cumin

 1 1/2 teaspoon red wine vinegar

If grinding your own meat:

Keeping the meat cold, so the fat does not begin to melt and negatively affect the consistency.

Place all grinder parts in the freezer while you prepare the meat.

Cut meat into 1-inch chunks.

Toss with all ingredients vinegar. Chill in the refrigerator.

Assemble grinder. Place bowl under the grinder inside a bowl of ice.

Grind the seasoned meat once through the grinder with a medium die.

Pour chilled vinegar over ground meat. Stir to combine.

If using pre-ground pork

Stir all ingredients together

Then for either technique above:

Cook up a small portion of the chorizo to ensure the seasonings are as you desire.


Roll into 1 oz meatballs or larger if desired.

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