adapted from Foodie with Family
10 dried guajillo or New Mexican chile peppers (or a blend of the two) (stems and seeds removed)
7 dried arbol chile peppers (stem and seeds removed)
4 dried Ancho chile peppers (stem and seeds removed)
2 small sweet onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
1 cup apple 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 whole pork shoulder)
In a large skillet, toast the stemmed and seeded chiles over medium heat until pliable (a few minutes – do not let them start to smoke!). Transfer the chiles to a large non-reactive bowl (stainless steel, glass, or plastic) and 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 chiles, onions, and garlic and lay a plate on top to weigh them down. Cover the bowl tightly with plastic wrap and let sit at room temperature for an hour.
Transfer all of the chiles, onions, garlic, and vinegar to a blender. Add the cumin, Mexican oregano, salt, pepper, and cinnamon, then process until you have a smooth, thick paste. If absolutely necessary, add a splash of water 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 4.5 pounds, quite a bit, but it freezes beautifully for future use. Perfect for chorizo and eggs, tacos, or these other fine recipes:
- Make-ahead Chorizo Breakfast Burritos
- Easy Chicken, Chorizo and Shrimp Paella
- Chicken Chorizo Patty Melts
- Albondigas (Mexican Meatball) Soup
- Albondigas (Mexican Meatballs)
- Chorizo-Stuffed Hatch Chiles
- Ancho Chorizo Chili