Sunday, July 8, 2012
from Foodie with Family
10 dried guajillo chili peppers (stem and seeds removed)
7 dried arbol chili peppers (stem and seeds removed)
4 dried New Mexico chili peppers (stem and seeds removed)
2 white onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
1 1/2 cups cider vinegar
2 tablespoons ground cumin
2 tablespoons Mexican oregano
2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
3/4 teaspoon ground cinnamon
3 pounds ground pork (I grind my own from pork shoulder)
Use a damp paper towel to wipe down the dried chili peppers. Toast the stemmed and seeded chili peppers until pliable (about 1 minute on each side) in a hot pan. Transfer them to a large non-reactive bowl (stainless steel, glass, or plastic), layer the chopped onion and garlic on top. Heat the vinegar (either in the microwave or on a stove top) until very warm to the touch. Pour over the chili peppers, onions, and garlic and lay a plate on top to weigh them down. Cover the bowl tightly with plastic wrap and let set at room temperature for an hour.
Transfer all of the peppers, onions, garlic and vinegar to a blender and process until you have a smooth, thick paste. If necessary, add another splash of vinegar to help things move along. Let cool completely.
When the chili paste is completely cool, add it to the ground pork along with the remaining ingredients and mix thoroughly, using your hands, until everything is a uniform color.
Use immediately or divide into portions and freeze.
Steve, my Mexican husband, says it all about this one. Having grown up eating a lot of store-bought Mexican-style chorizo, he was hesitant to believe that the homemade versions could be just as good or better. This recipe has changed his mind in a big way. He loves it tremendously and I do, too. It is a flawless recipe. Outstanding flavor, absolutely spot on, never fails.
With the onions, chiles and vinegar, this recipe makes about 5 pounds, quite a bit, but it freezes beautifully for future use. Perfect for chorizo and eggs:
Also great for tacos or what I use it most often for, make-ahead breakfast burritos.
I am once again indebted to Rebecca at Foodie with Family for gifting my household with yet another wonderful recipe that will stay with us for the rest of our lives. Thank you, my friend!