Easy Chorizo Recipe

Ingredients

• 6 large Guajillo (california) dried peppers (seeds and veins removed)
• 2 dried pasilla peppers (seeds and veins removed (see note))
• 2 cups very hot water
• 2 Tablespoon ground paprika
• 1 teaspoon ground oregano
• ½ teaspoon ground cumin
• ¼ teaspoon ground clove (optional)
• ¼ teaspoon ground cinnamon (optional)
• 1 Tablespoon Kosher salt (if using table salt, use about 1/2 tablespoon)
• 1 teaspoon ground black pepper
• 2 large garlic cloves
• ¼ cup white vinegar or apple cider vinegar
• 1 lb 96% ground beef (Optional to use a ground turkey, pork, or even a beef with higher fat percentage. )

Steps

1. 1

   In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve ½ cup of this water.

2. 2

   In a blender, add the chiles and the ½ cup of chile water, spices, garlic & vinegar.

3. 3

   Blend well until it forms a paste consistency.

4. 4

   Add the chile paste to the ground beef and mix everything well with a spatula or knead with your hands as if making dough for bread.

5. 5

   Place the beef chorizo over a strainer, then place the strainer over a bowl. Cover with plastic and place in refrigerator for 4 to 6 hours preferably overnight. Note: placing the beef over a strainer, allows for the extra liquid to be released and avoids soggy chorizo. Discard juices.

6. 6

   Allow the mixture to stand refrigerated for at least 6 hours or up to 2 days so the chorizo can ripen. Time allows the spices to infuse their flavors into the ground beef and for the chorizo's overall flavor to develop.

7. 7

   Once the chorizo has cured you can freeze it in smaller portions and use as needed.