Easy Homemade Chorizo
This is the express version of homemade chorizo. Don't forget that there is lots of leeway in the chili pepper combo you use.
- 2 lbs. ground pork
- 4 Ancho dried chilis
- 5-6 New Mexican dried chilis
- 1/2 onion
- 3 cloves garlic
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1 tablespoon salt
- freshly cracked pepper
- 1/4 cup apple cider vinegar
- splash water
- Start by wiping off the dried chilis with a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- Roast the chilis for 1-2 minutes in a 450F oven, or you can flash them on a hot skillet for 30-60 seconds.
- Place the chilis in a bowl and cover with hot tap water. Let the chilis reconstitute for 20-30 minutes. You can use a small bowl or plate to keep them submerged.
- Drain the chilis and discard the soaking liquid. Add the chilis to a blender along with 1/2 onion, 3 cloves of garlic, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1 tablespoon salt, some freshly cracked pepper, 1/4 cup apple cider vinegar, and a splash of water. Blend until you have a thick paste.
- Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.
- I store these in 1/2 lb. chunks using Ziplocs. I keep one in the fridge where it will keep for a few days and store the others in the freezer.
Components 2 lbs. ground pork 4 Ancho dried chilis 5-6 New Mexican dried chilis 1/2 onion 3 cloves garlic 1 teaspoon Mexican oregano 1/2 teaspoon cumin 1 tablespoon salt freshly cracked pepper 1/4 cup apple cider vinegar splash water Method Start by wiping off the dried chilis with a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
Roast the chilis for 1-2 minutes in a 450F oven, or you can flash them on a hot skillet for 30-60 seconds. Place the chilis in a bowl and cover with hot tap water. Let the chilis reconstitute for 20-30 minutes.
You can use a small bowl or plate to keep them submerged. Drain the chilis and discard the soaking liquid.
Add the chilis to a blender along with 1/2 onion, 3 cloves of garlic, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1 tablespoon salt, some freshly cracked pepper, 1/4 cup apple cider vinegar, and a splash of water. Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.
I store these in 1/2 lb. chunks using Ziplocs. I keep one in the fridge where it will keep for a few days and store the others in the freezer.
