Mexican Chorizo

1 1/2 pounds boneless pork shoulder or butt (with fat)
2 dried ancho chili peppers
1 dried chipotle chile pepper
1 dried guajillo chili pepper
1 cup just-boiled water
1 medium white onion, coarsely chopped
1 chipotle pepper from a can of chipotles in adobo plus 1 tablespoon adobo sauce
1 teaspoon kosher salt
1 teaspoon dried Mexican oregano,crumbled
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground Mexican cinnamon
1/2 teaspoon powdered annatto (for color; optional)
3 tablespoons apple cider vinegar
pinch powdered ginger
pinch ground cloves
pinch ground cumin

Chill the grinder parts
Cut meat into long strips
Toast the dried ancho, chipotle and guajillo chiles quickly in a dry skillet just until they are fragrant and more pliable
Remove the stem and seeds, reserving the latter
Tear the chiles into a few pieces, letting them fall into a bowl
Cover with 1 cup just boiled water and let soak for 15 minutes
Drain, reserving the soaking liquid
Combine the chopped onion, rehydrated chiles, chipotle and adobo sauce in a blender
Add salt, oregano, black pepper, cinnamon, ginger, cloves and cumin
Add annatto
Blend until smooth, then add the vinegar
Chill while grinding the meat

Makes 1 1/2 pounds chorizo

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