1In a hot pan over low heat, toast eight garlic cloves, one teaspoon of peppercorns, one cinnamon stick, two cloves, eight allspice berries, and 1/4 teaspoon of cumin seeds.
2In a hot pan over low heat, toast eight garlic cloves, one teaspoon of peppercorns, one cinnamon stick, two cloves, eight allspice berries, and 1/4 teaspoon of cumin seeds.
3In a hot pan over low heat, toast eight garlic cloves, one teaspoon of peppercorns, one cinnamon stick, two cloves, eight allspice berries, and 1/4 teaspoon of cumin seeds.
4Once you start smelling the spices, about 1 minute later, move them to a bowl and set aside.
5Once you start smelling the spices, about 1 minute later, move them to a bowl and set aside.
6Once you start smelling the spices, about 1 minute later, move them to a bowl and set aside.
7In the same pan, add a drizzle of oil and start toasting two chiles anchos until they puff up.
8In the same pan, add a drizzle of oil and start toasting two chiles anchos until they puff up.
9In the same pan, add a drizzle of oil and start toasting two chiles anchos until they puff up.
10Add eight chiles guajillos and six chiles arbol to the pan and toast until their colors darken.
11Add eight chiles guajillos and six chiles arbol to the pan and toast until their colors darken.
12Add eight chiles guajillos and six chiles arbol to the pan and toast until their colors darken.
13Add all the chiles back into the pan along with the spice mix, then add half a cup of apple cider vinegar and half a cup of water.
14Add all the chiles back into the pan along with the spice mix, then add half a cup of apple cider vinegar and half a cup of water.
15Add all the chiles back into the pan along with the spice mix, then add half a cup of apple cider vinegar and half a cup of water.
16Cover the pan and turn off the heat; let it sit until it fully cools, about 10 to 15 minutes, allowing the chiles to rehydrate and the cinnamon stick to seep in the liquid.
17Cover the pan and turn off the heat; let it sit until it fully cools, about 10 to 15 minutes, allowing the chiles to rehydrate and the cinnamon stick to seep in the liquid.
18Cover the pan and turn off the heat; let it sit until it fully cools, about 10 to 15 minutes, allowing the chiles to rehydrate and the cinnamon stick to seep in the liquid.
19Remove the cinnamon stick.
20Remove the cinnamon stick.
21Remove the cinnamon stick.
22In a blender cup, add the chiles and the spice mix along with all of the liquid and pulse.
23In a blender cup, add the chiles and the spice mix along with all of the liquid and pulse.
24In a blender cup, add the chiles and the spice mix along with all of the liquid and pulse.
25Add 1 1/2 tablespoons of salt and 1/4 cup of water to the blender and pulse again to get a smooth texture for the marinade.
26Add 1 1/2 tablespoons of salt and 1/4 cup of water to the blender and pulse again to get a smooth texture for the marinade.
27Add 1 1/2 tablespoons of salt and 1/4 cup of water to the blender and pulse again to get a smooth texture for the marinade.
28In a large bowl, combine 2 pounds of ground pork with the marinade and mix well until everything is combined, ensuring no meat chunks are uncoated.
29In a large bowl, combine 2 pounds of ground pork with the marinade and mix well until everything is combined, ensuring no meat chunks are uncoated.
30In a large bowl, combine 2 pounds of ground pork with the marinade and mix well until everything is combined, ensuring no meat chunks are uncoated.
31Transfer the mixture to a container with a lid, pack it down to remove air bubbles, and line the top with plastic wrap to prevent drying out.
32Transfer the mixture to a container with a lid, pack it down to remove air bubbles, and line the top with plastic wrap to prevent drying out.
33Transfer the mixture to a container with a lid, pack it down to remove air bubbles, and line the top with plastic wrap to prevent drying out.
34Cover and refrigerate the homemade chorizo overnight.
35Cover and refrigerate the homemade chorizo overnight.
36Cover and refrigerate the homemade chorizo overnight.
37To cook huevos con chorizo, add your homemade chorizo to a hot pan and break it down until it looks crumbly.
38To cook huevos con chorizo, add your homemade chorizo to a hot pan and break it down until it looks crumbly.
39To cook huevos con chorizo, add your homemade chorizo to a hot pan and break it down until it looks crumbly.
40Once the chorizo is cooked through, crack in some eggs.
41Once the chorizo is cooked through, crack in some eggs.
42Once the chorizo is cooked through, crack in some eggs.
43Once the egg whites start to set, turn off the heat to prevent the eggs from getting rubbery.
44Once the egg whites start to set, turn off the heat to prevent the eggs from getting rubbery.
45Once the egg whites start to set, turn off the heat to prevent the eggs from getting rubbery.
46Serve with tortillas, chilitos en vinagre, and queso fresco.
47Serve with tortillas, chilitos en vinagre, and queso fresco.
48Serve with tortillas, chilitos en vinagre, and queso fresco.
Ingredients
8 garlic cloves
8 garlic cloves
8 garlic cloves
1 teaspoon peppercorns
1 teaspoon peppercorns
1 teaspoon peppercorns
1 cinnamon stick
1 cinnamon stick
1 cinnamon stick
2 cloves
2 cloves
2 cloves
8 allspice berries (pimienta gorda)
8 allspice berries (pimienta gorda)
8 allspice berries (pimienta gorda)
0.25 teaspoon cumin seeds
0.25 teaspoon cumin seeds
0.25 teaspoon cumin seeds
1 drizzle oil
1 drizzle oil
1 drizzle oil
2 chiles anchos
2 chiles anchos
2 chiles anchos
8 chiles guajillos
8 chiles guajillos
8 chiles guajillos
6 chiles arbol
6 chiles arbol
6 chiles arbol
0.5 cup apple cider vinegar
0.5 cup apple cider vinegar
0.5 cup apple cider vinegar
0.5 cup water
0.5 cup water
0.5 cup water
1.5 tablespoons salt
1.5 tablespoons salt
1.5 tablespoons salt
0.25 cup water
0.25 cup water
0.25 cup water
2 pounds ground pork
2 pounds ground pork
2 pounds ground pork
2 eggs
2 eggs
2 eggs
1 serving tortillas
1 serving tortillas
1 serving tortillas
1 serving chilitos en vinagre
1 serving chilitos en vinagre
1 serving chilitos en vinagre
1 serving queso fresco
1 serving queso fresco
1 serving queso fresco
Equipment
panbowlblendercontainer with a lidplastic wrap
Tips
When mixing the ground pork with the marinade, ensure no meat chunks are uncoated.
If you don't want to stain your hands, use a paddle for mixing.
Pack the chorizo down in the container to remove air bubbles.
Line the top with plastic wrap to prevent the meat from drying out.
When making huevos con chorizo, turn off the heat once egg whites start to set to prevent rubbery eggs.