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chorizo casero
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Chorizo Third Recipe (Toasted Spices)

After testing several methods on how to prepare Mexican chorizo, I have to say this third recipe with all the ingredients toasted is my favorite!
Course Pork
Cuisine Mexican
Prep Time 1 hour
Cook Time 12 minutes
Marinate Time 2 days
Total Time 2 days 1 hour 12 minutes
Servings 2 lbs

Ingredients

  • 4 chile ancho pods
  • 4 chile New Mexico or guajillo pods
  • 6 to 10 chile de arbol
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 1/2 tablespoons Mexican oregano
  • 1/2 tablespoon peppercorns
  • 4 whole cloves
  • 2 tablespoons granulated garlic
  • 1 1/2 tablespoons annatto powder or paprika
  • 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

  • Remove the stems and seeds from large chile pods. If arbol peppers have stems, remove them. I leave seeds in for heat. In a pan, on low/medium heat, toast the chile ancho, new mexico or guajillo 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 and cloves until they become aromatic. Remove from heat.
  • . Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a powder form, mix 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. I sometimes let the chorizo sit for three days before freezing.
  • Next day, I divide the chorizo into 1 cup portions and wrap with plastic wrap, forming into link shapes. I place them all into freezer bags and lay flat in freezer. Defrost link before using for your recipes.

Notes

Tips~ If you cannot find the dried chiles in your area, find a good quality chile ancho powder, hot chile powder and mild red chile powder to substitute for the dry. 4 tablespoons chile ancho, 4 tablespoons mild red chile powder and 1 teaspoon of hot chile powder. Follow recipe as directed for toasting the other spices.