Homemade Chorizo
Directions
- 1In a hot pan over low heat, toast all your spices: 8 garlic cloves, 1 teaspoon of peppercorns, 1 cinnamon stick, 2 cloves, 8 allspice berries, 1/4 teaspoon of pimienta gorda, and 1/4 teaspoon of cumin seeds.
- 2Move the toasted spices to a bowl and set aside.
- 3In the same pan, add a drizzle of oil and toast 2 chiles anchos until they puff up.
- 4Add 8 chiles guajillos and 6 chiles árbol.
- 5Once the chiles start to darken, add all the chiles back into the pan along with your spice mix.
- 6Add in 1/2 cup of apple cider vinegar and 1/2 cup of water.
- 7Cover the pan and turn off the heat.
- 8Let it sit until it fully cools (about 10–15 minutes).
- 9Remove the cinnamon stick and add the chiles, spice mix, and liquid to a blender.
- 10Pulse, then add 1 1/2 tablespoons of salt and 1/4 cup of water to get a really smooth texture.
- 11In a large bowl, combine 2 pounds of ground pork with the marinade and mix well until everything is combined.
- 12Transfer everything to a container with a lid, pack it down to make sure there are no air bubbles in the meat, and line the top with plastic wrap to prevent the meat from drying out.
- 13Cover and refrigerate overnight.
- 14In a hot pan, add your chorizo and break it down until it looks crumbly.
- 15Once cooked through, crack in some eggs and once you see the egg whites start to set, turn off the heat so your eggs don’t get rubbery.
- 16Serve with tortillas, chilitos, vinagre, and queso fresco.
Ingredients
- 8 garlic cloves
- 1 teaspoon peppercorns
- 1 cinnamon stick
- 2 cloves
- 8 allspice berries
- 1 fourth teaspoon Pimienta Gorda
- 1 fourth teaspoon cumin seeds
- 1 drizzle oil
- 2 chiles ancho
- 8 chiles guajillo
- 6 chiles árbol
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 2 pounds ground pork
- 1.5 tablespoons salt
- 0.75 cup water
- 4 eggs
- 2 tortillas
- 1 chilitos
- 1 vinagre
- 1 queso fresco
Equipment
panblender