Easy Homemade Chorizo
This is the express version of homemade chorizo. Don't forget that there is lots of leeway in the chili pepper combo you use.
- 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
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.
Roast the chilis for 1-2 minutes in a 450F oven, or you can flash them on a hot skillet for 30-60 seconds.
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.
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.
Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.
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.
Cook as you would traditional sausage. I use a skillet over medium-high heat and give it 3-5 minutes on each side.
Chile de Arbols or Cayenne can be added if you want a more fiery version.
Starting with a higher fat content ground pork will make it taste more like "sausage". You always have the option of adding additional fat.
Don't worry about tracking down Mexican oregano if you don't have any. You can use traditional oregano or omit it altogether.