1 Picture
Ingredients
- 2 lbs ground pork
- 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
- 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
- 1/4 cup boiling water
- 8 cloves garlic, minced
- 2 tablespoons dry oregano leaves
- 2 teaspoons ground cumin
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dark brown sugar
- 4 tablespoons cider vinegar
- 2 tablespoons tequila
- 3 1/2 teaspoons salt
Details
Preparation time 20mins
Adapted from bing.com
Preparation
Step 1
Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
2
Pour the boiling water over them and let them sit until they're re-hydrated and soft.
3
Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
4
Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
5
When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
Review this recipe