Homemade Chorizo (Guy Fieri)

By hmp13

Ingredients

• 2 chipotles in adobo sauce
• 5 cloves garlic
• 1/4 cup red wine vinegar
• 1/4 cup tequila
• 5 pounds well-marbled boneless pork butt
• 1/2 teaspoon ground cumin
• 4 tablespoons kosher salt
• 4 tablespoons ancho chili powder
• 3 to 5 teaspoons pequen chili powder or cayenne pepper
• 2 tablespoons granulated onion
• 2 tablespoons paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper

Preparation

Step 1

Blend the chiles.

Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.

Chop the pork.

Cut any silver skin off the pork butt, then cut it into 3-inch chunks.

Grind the meat.

Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.

Season the meat.

Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.

Brown over medium heat in a little olive oil.