Chorizo Sausage - cooking recipe

Ingredients
    2 lbs ground pork
    3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
    4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
    1/4 cup boiling water
    8 cloves garlic, minced
    2 tablespoons dry oregano leaves
    2 teaspoons ground cumin
    1 teaspoon fresh ground black pepper
    1 teaspoon dark brown sugar
    4 tablespoons cider vinegar
    2 tablespoons tequila
    3 1/2 teaspoons salt
Preparation
    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!

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