Ingredients
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2 lbs ground pork
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3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
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4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
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1/4 cup boiling water
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8 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon fresh ground black pepper
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1 teaspoon dark brown sugar
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4 tablespoons cider vinegar
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2 tablespoons tequila
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3 1/2 teaspoons salt
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2 tablespoons dry oregano leaves
Instructions
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they're re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!