2 pounds ground pork
2 cups white vinegar
5 ancho peppers
5 California peppers
4 tablespoons freshly ground cumin
2 tablespoons freshly ground oregano
2 tablespoon crushed jalapeno or red pepper flakes
1. In a large glass bowl, mix 2 cups of white vinegar with 1/3 cup of kosher salt, stir well to dissolve. Taste for salt and add 1 tablespoon at a time until vinegar is not too tart. Add the pork to the vinegar, mix well. Cover and refrigerate for 24 to 48 hours.
2. Remove the stems and seeds from the dried chiles. In a medium pot filled with water cook the chiles until they get soft, about 15 to 20 minutes. Stir them every now and then. Drain the peppers and transfer to a blender. Start by adding about 1½ cups of water and 1 tablespoon of salt to the blender, blend until smooth. If you have trouble with it blending, add a little more water. Pepper puree must be strained through a wire-mesh strainer; set aside.
3. Once the pork has been in for at least 24 hours, remove from bowl and strain as much of the liquid from the pork with a fine wire mesh strainer.
4. Combine the pork, spices and chile puree, stir well to combine. Now at this time, you could store the chorizo in 4oz. or 8oz. containers or in small freezer bags. Take it out and use as much as you like. When I cooked it, I added a little canola oil, because the pork was pretty lean.
Note: The original recipe from Mexico calls for pork, chopped fine, but not ground. I chose to use the ground, just easier for me.
Chile ancho and chile California puree for the Mexican Chorizo
Testing out the freshly made Mexican chorizo on some blue corn tortilla chips with salsa!
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas