Ingredients and Weight:
- Ground pork: 1 pound
- Ground beef chuck: 1 pound
- Guajillo chiles: 10 ounces, dried
- Ancho chiles: 4 ounces, dried
- Canned tomato paste: 6 ounces
- Apple cider vinegar: 1 tablespoon
- Dried oregano: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Chipotle powder: 1/2 teaspoon
- Salt and black pepper to taste
Preparation Time:
- 2 hours (for rehydrating chiles)
- 30 minutes (for preparing and cooking)
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rehydrate the chiles: Remove stems and seeds from guajillo and ancho chiles. Tear into pieces and place in a heatproof bowl. Pour boiling water over chiles and let stand for 2 hours, or until softened.
- Puree chiles: Drain chiles and transfer to a blender or food processor. Add 1 cup of the soaking water and puree until smooth.
- Brown the meat: Heat a large skillet over medium-high heat. Add ground pork and ground beef and cook until browned on all sides. Drain excess fat.
- Add the chile paste: Add the pureed chile paste to the skillet along with tomato paste, apple cider vinegar, oregano, cumin, coriander, and chipotle powder. Stir well and cook for 5 minutes, or until fragrant.
- Season and simmer: Add salt and pepper to taste. Reduce heat to low and simmer for 25 minutes, or until the chorizo is cooked through and the liquid has reduced.
- Cool and store: Allow the chorizo to cool before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days.
Nutritional Information:
- Calories: 350 per serving (1/8 of the recipe)
- Fat: 25 grams
- Protein: 25 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Savory and smoky
- Mildly spicy
- Perfect for tacos, burritos, or as a breakfast scramble
User Comments:
- "This chorizo is amazing! It's so flavorful and it's perfect for any Mexican dish."
- "I love the smoky flavor and the spice level is just right. I've already made it several times!"
- "This is the best homemade chorizo I've ever had. It's easy to make and it tastes incredible."
- "I'm not a huge fan of spicy food, but this chorizo is mild enough for my taste and it's still very flavorful."
- "This recipe is a keeper! It's the perfect way to make a delicious and authentic Mexican dish."
Special Precautions and Tips:
- Wear gloves when handling the chiles to avoid skin irritation.
- If you don't have dried guajillo or ancho chiles, you can substitute with dried pasilla or New Mexico chiles.
- You can adjust the spice level by adding more or less chipotle powder.
- Serve the chorizo with your favorite Mexican dishes, such as tacos, burritos, or a breakfast scramble.
