Mexican style chorizo, as opposed to spanish style. Makes amazing tacos. It is going to be a “wet” sausage, in that if you leave it to sit for a while some liquid will leak out of it. Not a big deal, just mix it back up before you use it. If you are stuffing this into sausages, it won’t be a problem at all, this is just if you leave it loose (like I did).
Ingredients
2 pounds ground pork (either ground yourself, or bought from the store)
4 ancho chili peppers, stems and seeds removed, cut into small pieces with kitchen shears
4 guajillo chili peppers, stems and seeds removed, cut into small pieces with kitchen shears
1 or 2 chipotle peppers in adobo
1 tablespoon kosher salt
2-3 tablespoons tequila
2-3 tablespoons red wine vinegar
5-10 cloves garlic
1-2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon white pepper (can use black pepper if that’s what you’ve got)
Directions
First, take those cut up pepper and put them in a bowl with the tequila, vinegar, and just enough hot water to barely cover. What you’re doing here is sort of rehydrating the peppers to draw out more of the flavor. Walk away and leave it for 20-30 minutes (not super time sensitive, just, you know, you have time to do the dishes or whatever).
Once they’re done steeping, take the peppers and the steeping liquid, as well as everything but the pork, and chuck it in a food processor or blend it. Puree until everything has been reduced to a paste. This is what gives the chorizo all it’s flavor.
In a large mixing bowl, using your hands (wearing gloves if you want), mix together the spice paste you just made with the pork until well combined.
Either cook it and eat it the next day or throw it in the freezer for later, tastes great either way.
eatbensmeat 