Fresh Homemade Chorizo
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 pound
- Serves:
- 4
ingredients
- 4 dried guajillo chilies
- 1⁄4 cup apple cider vinegar, preferably raw
- 1⁄4 medium white onion, peeled
- 6 garlic cloves, peeled
- 2 teaspoons whole cumin seeds
- 2 inches section whole canela cinnamon or 1 teaspoon ground cinnamon
- 3 whole cloves or 1/4 teaspoon ground cloves
- 2 bay leaves (optional)
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon Mexican oregano
- 2 teaspoons sea salt (or to taste)
- 1 lb ground pork
directions
- Heat a heavy skillet over medium heat.As skillet is heating clean chiles:remove stem and seeds tear into 2 or 3 pieces.
- Working in 2 or 3 batches,briefly toast chiles for about 3-5 seconds on each side,pressing down on the chiles with a metal spatula .It's ok if they are a little scorched in spots but they shouldn't burn -adjust heat if necessary.Place chiles in a small saucepan,cover with hot water and let soak about 30 minutes,covered,Discard water.
- Meanwhile return skillet to the stove over medium low heat.Add cumin seeds and toast,stirring often until a few begin to pop-you should smell them toasting and they should turn slightly darker.
- Transfer cumin seeds to a spice grinder along with cinnamon,cloves and bay leaf(if using).Grind to a fine powder.
- Coarsley chop the onion and place in a blender along with chiles,garlic and vinegar.Blend to a smooth paste.If the mixture is too dry to blend easily in your machine add more vinegar,1 tablespoon at the time, until the consistency is thin enough to blend.
- Mix pork,chile vinegar mix and all spices together.you may cook immediately as you would any chorizo or you may let it sit overnight,refridgerated ,to further develope the flavors.
- i.
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