Directions

• Remove the stems and seeds from the large dried chiles. Wipe down with damp paper towel if chiles looks dusty. Transfer chiles to a pot fill with water set at medium heat. Add the garlic to the pot. When they come up to a boil, reduce heat, continue cooking for 10 minutes. Let sit for another 10 minutes.
• To a skillet, add all the spices and heat to medium. When the spices become lightly aromatic, stir often for the next 4-6 minutes.
• When ready, use tongs to transfer all the dried chiles from the water into the blender. Discard cooking liquid.
• Also to the blender, add the toasted spices, paprika(or annatto powder), vinegar, 3/4 cup tap water and salt to taste. Blend on high until smooth! If needed, stream in a little more water to get ingredients to blend easier.
• The chorizo has to be well seasoned, but you can adjust if you need more when you test the chorizo later.
• Depending on what kind of blender you have, you may not need to strain the sauce. Or if the chile skins don't bother you, than don't strain. High power blenders will leave no skins behind.
• Pour all of the blended chile sauce over the ground pork in a glass bowl. If possible, wearing gloves, mix the sauce into the pork until well incorporated. Let sit for 30 minutes.
• To test for seasoning, take a small portion of the chorizo and cook it in a preheated skillet for 5-6 minutes or until cooked through. If it needs more salt, add it at this time. Cover chorizo tightly and refrigerate for 2 days.
• After two days: You can package the chorizo as you like for the freezer. I prefer measuring out 1/2 cup of chorizo onto a cut piece of plastic wrap and rolling tightly to form a link. Twist both end tight and store inside a heavy freezer bag. Yields up to 16 links. It will keep in the freezer for up to 6 months.