Chorizo casero fácil

Ingredientes

• 2 lbs. ground pork
• 4 Ancho dried chilis
• 5-6 New Mexican dried chilis
• 1/2 onion
• 3 cloves garlic
• 1 teaspoon Mexican oregano
• 1/2 teaspoon cumin
• 1 tablespoon salt
• freshly cracked pepper
• 1/4 cup apple cider vinegar
• splash water

Preparación

1. 1

   Start by wiping off the dried chilis with a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.

2. 2

   Roast the chilis for 1-2 minutes in a 450F oven, or you can flash them on a hot skillet for 30-60 seconds.

3. 3

   Place the chilis in a bowl and cover with hot tap water. Let the chilis reconstitute for 20-30 minutes. You can use a small bowl or plate to keep them submerged.

4. 4

   Drain the chilis and discard the soaking liquid. Add the chilis to a blender along with 1/2 onion, 3 cloves of garlic, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1 tablespoon salt, some freshly cracked pepper, 1/4 cup apple cider vinegar, and a splash of water. Blend until you have a thick paste.

5. 5

   Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.

6. 6

   I store these in 1/2 lb. chunks using Ziplocs. I keep one in the fridge where it will keep for a few days and store the others in the freezer.