Mexican Chorizo

By RoketJSquerl

Ingredients

• 1 Pound Ground Pork
• 3 Dried Guajillos
• 1/4 Cup Apple Cider Vinegar
• 1/4 Medium Onion, diced
• 3 Cloves Garlic, chopped
• 1/4 Teaspoon Cinnamon
• 1/4 Teaspoon Cumin
• 1/2 Teaspoon Paprika (not Smoked Paprika as Mexican Chorizo Is Decidedly, not a smoked sausage)
• 1/2 Teaspoon Oregano
• 1/4 Teaspoon Cayenne
• 2 Teaspoons Salt

Details

Servings 1

Preparation

Step 1

Rinse the dried guajillos, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Let soak for half an hour in the apple cider vinegar.

After chiles are moist, place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed. It will look like ketchup.

Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.

You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.