Pasqual's Chorizo

By bakers_delight85

Ingredients

• 3 to 4 Mexican cinnamon sticks, each 2 inches long or 1 1/2 tsp. ground regular cinnamon
• 20 black peppercorns
• 10 cloves
• 1 1/2 tsp. cumin seeds
• 6 dried ancho chiles, stemmed, seeded, and finely chopped or crumbled
• 2 Tbsp. ground dried mild New Mexican red chile, preferably Chimayo chile
• 2 Tbsp. ground dried medium-hot New Mexico red chile, preferably molido
• 8 plump garlic cloves, minced
• 1 tsp. kosher or other coarse salt
• 1/4 cup red wine vinegar
• 2 pounds pork Boston butt (shoulder), plus 1/2 to 3/4 pound pork fat (fatback), ground once or twice by your butcher or with a meat grinder at home

Details

Servings 2

Preparation

Step 1

In a small heavy skillet over medium heat, combine the cinnamon, peppercorns, cloves, and cumin. Toast until fragrant, shaking the pan frequently, about 2 minutes. Cool briefly, then grind in a spice mill, mini-food processor, or coffee grinder (clean well afterward). Alternatively, grind with a mortar and pestle. Transfer the spice mixture to a food processor and add the 3 chiles, garlic, and salt. With the motor running, pour in the vinegar so that a paste forms. If the mixture is too dry to hold together, add water 1 tsp. at a time until it becomes cohesive. Combine the pork and spice paste in a mixing bowl, mixing thoroughly. This will probably be easiest with your clean fingers. Cover and refrigerate for at least a few hours and up to a couple of days or freeze for up to 2 months. Fry the chorizo in patties or crumbled in a heavy skillet over medium heat, in batches if necessary, until richly brown and crisp in spots, 8 to 10 minutes. Serve pronto.