Description
Makes about 2 pounds chorizo.
From Meseidy Rivera of The Noshery.
Ingredients
- 3 Dried Ancho Chili Peppers
- 2 Dried Guajillo Chili Peppers
- ½ Medium Onion
- 3 cloves Garlic
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Ground Cumin
- 2 teaspoons Dried Coriander
- 2 teaspoons Salt
- 2 Tablespoons Lime Juice
- 2 pounds Ground Pork
Preparation
Heat a heavy-bottomed skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds.
Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.
Drain chilis, reserving 2 tablespoons of water. Add chilies to a blender with onion, garlic, oregano, cumin, coriander, salt, lime juice, and reserved water. Blend until pureed and a thick paste forms.
In a large bowl, combine chili paste and ground pork. Using a spoon or sturdy spatula, mix pork and paste until well combined. You can also use a stand mixer with a paddle attachment to mix pork and chili paste.
Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use.
