INGREDIENTS
4 ancho chiles
4 New Mexico chiles
1 3/4 lb pork butt, 20-30% fat, fine ground
1/2 cup onion, minced
3 T white vinegar
10 cloves garlic, finely minced
2 t cumin seeds, toasted and ground
3 t dried Mexican oregano
2 t salt
2 t fresh ground black pepper
1 t ground coriander
1 pinch of canela
METHOD
Turn on your oven and set it to 300 degrees. Discard the stems and most of the seeds from the peppers.
Put the pepper pods on a baking sheet and roast for 5 minutes. Watch them so they don't blacken. Put all the softened chiles in a blender, and spin 'em until they are evenly ground.
In a large bowl, mix together the chiles with all of the other ingredients, then mix well into the meat. Cover the mixture and refrigerate for at least a day. You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well frozen.
Here's a quick shot of the test sample being cooked for taste-testing:
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1 comment:
Good to see that you didn't call for lymph nodes or salivary glands, those despicable main ingredients of commercial (so called Mexican) chorizo in the US.
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