Beef Chorizo

• 4 dried ancho chile
• 3 dried quajillo chile
• 5 chiles de arbol
• ½ white onion
• 5 clove garlic
• ¼ cup apple cider vinegar (white will also work)
• 1 Tbsp smoked paprika
• 1 ½ tsp ground coriander
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp ground clove
• 2 lb ground beef (can also use pork)

Instructions: #

1. Cut off the stems and de-seed all dried chiles
2. Heat a pan over med-high heat and lightly toast the dried chiles for about 3 minutes. At the same time bring a small pot of water to a boil.
3. Once boiling remove the water from the heat and place the dried chiles in the hot water. Soak for at least 20 minutes.
4. Add chiles, vinegar, and spices to a blender and blend until smoothe. Add up to 1/4 cup of water if needed to process smooothly. Only add what is needed or the final product can be too wet.
5. In a large bowl - and wearing a rubber glove if you don’t want stained red hands - combine ground pork and chile/spice mixture until completely combined.
6. For best results cover with plastic wrap and let sit overnight in the refrigerator before cooking or freezing.

Notes: #

The chiles de arbol are spicy. If you prefer milder sausage reduce the amount or leave them out altogether.

I separate this into 4 approx 1/2 lb portions and freeze them.