Recipe from my good friend Cesar!
Makes 4-6 pounds of chorizo.
Ingredients
- 4-5 Pasilla peppers
- 8-10 california peppers
- 1 head of garlic
- 1-2T oregano
- 1-2T ground black pepper
- 1T salt
- 2lbs ground pork (80/20)
- 1/4 C vinegar (+/- adjust to taste)
Recipe
- Clean and de-vein the peppers, removing the seeds.
- Place the peppers in a large pot with enough water to cover. Bring to a boil.
- Boil the peppers until soft, 15-20 minutes max.
- Transfer the peppers (and ~half the water) to a blender and blend with the garlic, oregano, black pepper, salt, and vinegar.
- Blend by adding in additional water (boiled pepper water) to obtain a consistency that is between enchilada sauce and tomato sauce.
- Add this sauce to the meat and mix. Taste the sauce to adjust how much you add to the pork. This is how you can control how spicy the finished chorizo will be. Don’t worry about adding to much sauce, if too much is added, it just wont absorb into the meat overnight, and will be left in the bowl after packing. (see steps 7-8). The meat should reach a color close to the color of the sauce (about 3/4 in between raw meat and the redness of the sauce)
- Cover the chorizo and let it settle in the fridge for 12-24 hours. The meat should absorb a lot of the liquid overnight.
- Pack it in portion sized bags and freeze
You may need to add some salt when you cook it. Adjust to taste.
