What’s shockingly red and makes your nose tingle before you even smell it? Mexican Chorizo, the legendary spicy sausage that uses a foundation of various chili powders. Add ancho, guajillo and pasilla chilies for a smoky, earthy heat, then mix in paprika, garlic, herbs, vinegar, and a shot of your finest Tequila (one for the meat and one for you). One bite and you'll start to smell the Sonoran desert and feel the sting of a scorpion in your boot.
You can case this sausage if you want. However, the casing just makes storage and transportation easier, and it’s usually removed before cooking. Since we’re not going far, we prefer to keep it loose.
• 8 lb. whole pork shoulder
• 2 lb. pork belly
• 1 head garlic
• 12 dried ancho chilies
• 6 dried pasilla chilies
• 6 dried guajillo chilies
• ¼ cup hot paprika
• ¼ cup kosher salt
• 1 ½ tbsp. black peppercorns
• 1 tbsp. cumin seeds
• 1 tbsp. plus 1 tsp. dried oregano
• 2 tbsp. cayenne
• 1 ½ cups apple cider vinegar
• ½ cup añejo tequila
Dried ancho, pasilla, and gaujillo chilies can be found at your local Mexican market.
If you're buying the meat pre-ground from the butcher, ask them to coarsely grind the meat.
Pre-heat the oven to 300°F / 149°C.
Cut the stems off the chilies. Slice the chilies open and remove the seeds.
Spread out the chilies on a baking sheet. Bake for about 6 minutes, until a light char appears on the chilies, then remove from the oven. Wait for them to cool, which will take 5 to 10 minutes.
Wrap the sausage a second time in butcher paper, or seal in small freezer bags. Using a Sharpie, label each package: Mexican Chorizo: made May 6, 2015.
Refrigerate for at least 24 hours before consuming, to allow the flavors to mingle. Place in the refrigerator for up to 1 week, or the freezer for up to 1 month.
Cook the Chorizo to an internal temperature of 150°F / 65°C before serving. Mexican Chorizo is great in tacos, Migas, chilaquiles, on top of nachos or even in scrambled eggs.