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Homemade Chorizo

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Level: Easy

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Description

Makes about 2 pounds chorizo.

From Meseidy Rivera of The Noshery.

Ingredients

  • 3  Dried Ancho Chili Peppers
  • 2  Dried Guajillo Chili Peppers
  • ½  Medium Onion
  • 3 cloves Garlic
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons Dried Coriander
  • 2 teaspoons Salt
  • 2 Tablespoons Lime Juice
  • 2 pounds Ground Pork

Preparation

Heat a heavy-bottomed skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds.

Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.

Drain chilis, reserving 2 tablespoons of water. Add chilies to a blender with onion, garlic, oregano, cumin, coriander, salt, lime juice, and reserved water. Blend until pureed and a thick paste forms.

In a large bowl, combine chili paste and ground pork. Using a spoon or sturdy spatula, mix pork and paste until well combined. You can also use a stand mixer with a paddle attachment to mix pork and chili paste.

Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use.

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