Homemade Mexican Style Chorizo

Remove the stems and seeds from the dried chili peppers. Use a damp paper towel to wipe down the dried chili peppers. Toast the stemmed and seeded chili peppers in a dry pan over medium heat until pliable (about 1 minute on each side). 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 it sit 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, mix thoroughly into the ground pork with the remaining ingredients using your hands until everything is completely mixed and a uniform colour.

Divide the mixture into one-meal sized portions and put each portion into an appropriately sized zipper top bag. (For portions up to 3/4 of a pound, use a quart freezer bag. For portions up to 2 pounds in size, use a gallon freezer bag.) Squeeze as much air out of the as you can, seal the bag, and squash the bags as flat as you can. This will help them to freeze easily, take up less precious freezer space, and thaw more quickly when needed.

Brown and break up over medium heat. Then add to burritos, tacos, scrambled eggs, taco pizzas, breakfast burritos, nachos and more.