This chorizo can be easily modified to use chiles that are available and just ancho and arbol (for heat) would make a decent product. Using several chile types will create a greater depth of flavor and in particular, a smokiness can be added. In many areas of the US, dried Mexican chiles can be had for low prices.
To prepare whole dried chiles for this recipe, cut the stem off with scissors then cut down to open the chile and pull out the seeds and ribs. Cut the chiles into one inch squares and soak the chiles in water using a heavy bowl to keep them submerged for about eight hours. Blend them with some of the soaking liquid into a smooth paste with a blender.
Recipe:
The day before you want to make the sausage-meat:
1000 g Pork shoulder and fat (80/20)
13 g Salt.
Cube the meat and mix with the salt. Hold overnight in fridge.
The following day, when par frozen, grind/mince it through an 8 mm plate.
For Beginners
Mixing the meat and salt and leaving it overnight helps a protein in the meat called myosin to develop.
It is this protein that differentiates minced meat from sausage meat.
Doing this will mean less mixing the next day and better moisture retention.
Chile paste:
3 Guajillo chiles (ca. 9 g)
3 Ancho chiles (ca. 15 g)
2 Chile de Arbol (or 0.6 g cayenne pepper)
2 Pasilla chile de Oaxaca (or 2 chipotle chiles in adobo sauce)
100 g Water for soaking
See above for how to process these.
Spice blend:
1.65 g Black pepper
3.4 g Ground cumin
0.26 g Ground cloves
0.27 g Ground Allspice
1.13 g Ground cinnamon
1.0 g Dried thyme
2.0 g Dried oregano
3 Cloves of fresh garlic finely minced
Add all of the above and mix thoroughly. Then add…
50 – 100 g Cold apple cider vinegar
…and lightly mix.
The vinegar will give the sausage a loose texture and add to the taste. The amount can be varied to taste. Package the above in vacuum-sealed bags and freeze (after a taste test).
Mexican chorizo is cooked as a ground meat preparation for tacos, burritos, etc., or can be cooked with potatoes.
Other sausage recipes that you may like:
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