A Spicy Blend For Mexican Chorizo(Papa Con Chorizo)
Essential to my Mexican menu is pork chorizo! Simple ingredients. Traditional flavors!
Servings 10 Servings
Ingredients
Ingredients
- 4 chile ancho
- 4 chile New Mexico or guajillo
- 6 to 10 chile de arbol
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 11/2 tablespoons Mexican oregano
- 1/2 tablespoon peppercorns
- 4 whole cloves
- 1/2 piece of cinnamon stick
- Pinch of anise seeds
- 2 tablespoons granulated garlic
- 1 1/2 tablespoons annatto powder
- 1 teaspoon chipotle powder
- 2 teaspoons salt or to taste
- 6 tablespoons red wine vinegar
- 2 pounds ground pork
- * I added another 1/2 tablespoon of crushed oregano once it was all mixed
Instructions
Directions
- In a pan, on low/medium heat, toast the chile ancho, new mexico or guajiilo and chile de arbol for a few minutes. Don't let them burn, just until they become aromatic and dry out a little more. Remove from heat and let them cool.
- In that same pan on low/medium heat, toast the coriander seeds, cumin seeds, oregano, peppercorns, cloves, cinnamon and anise until they become aromatic. Toast for about 5 minutes, stirring now and then.Remove from heat.
- Remove the stems and seeds from peppers. Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a fine powder, mix all together.
- In a large bowl, combine the ground spice mix with remaining spices, ground pork and vinegar. Mix well until spices are distributed evenly. Cook a small portion of the chorizo to check for seasoning. Add seasoning to taste. Cover and refrigerate overnight. The flavors will improve imensely the longer the chorizo marinates in the spices. If not using right away, freeze in 1/2 portions using quart size freezer bags. Yields 8 to 10 servings.
Notes
Tips~ Not only for preparing chorizo, but this blend would make a great dry rub for beef or pork roast, a whole chicken. It kind of reminds me of a Mexican version of jerk spices. Can't wait to try it on some shrimp!