Mexican Chorizo

Name: Mexican Chorizo
Ingredients: 1 pound of ground pork; 3 dried guajillos; 1/4 cup apple cider vinegar; 1/4 medium onion, diced; 3 cloves of garlic, chopped; 1/4 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon paprika (not smoked paprika as Mexican chorizo is decidedly not a smoked sausage); 1/2 teaspoon oregano; 1/4 teaspoon cayenne; 2 teaspoons salt

11 ingredients

1 steps

Ingredients

1 pound of ground pork
3 dried guajillos
1/4 cup apple cider vinegar
1/4 medium onion, diced
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika (not smoked paprika as Mexican chorizo is decidedly not a smoked sausage)
1/2 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons salt

Directions

1

{"0":"Rinse the dried guajillos, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Let soak for half an hour in water.","2":"After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It will look like ketchup.","4":"Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.","6":"You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely."}