Homemade Chorizo

15m
Serves 1
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Directions

  1. 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.
  2. 2Once you start smelling the spices, about 1 minute later, move them to a bowl and set aside.
  3. 3In the same pan, add a drizzle of oil and start toasting two chiles anchos until they puff up.
  4. 4Add eight chiles guajillos and six chiles arbol to the pan and toast until their colors darken.
  5. 5Add 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.
  6. 6Cover 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.
  7. 7Remove the cinnamon stick.
  8. 8In a blender cup, add the chiles and the spice mix along with all of the liquid and pulse.
  9. 9Add 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.
  10. 10In 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.
  11. 11Transfer 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.
  12. 12Cover and refrigerate the homemade chorizo overnight.
  13. 13To cook huevos con chorizo, add your homemade chorizo to a hot pan and break it down until it looks crumbly.
  14. 14Once the chorizo is cooked through, crack in some eggs.
  15. 15Once the egg whites start to set, turn off the heat to prevent the eggs from getting rubbery.
  16. 16Serve with tortillas, chilitos en vinagre, and queso fresco.

Ingredients

  • 8 garlic cloves
  • 1 teaspoon peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 8 allspice berries (pimienta gorda)
  • 0.25 teaspoon cumin seeds
  • 1 drizzle oil
  • 2 chiles anchos
  • 8 chiles guajillos
  • 6 chiles arbol
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1.5 tablespoons salt
  • 0.25 cup water
  • 2 pounds ground pork
  • 2 eggs
  • 1 serving tortillas
  • 1 serving chilitos en vinagre
  • 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.

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