Basic Mexican-Style Chorizo

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   1. Tear the chiles into large pieces and discard the seeds and stems. Toast in a small dry skillet over medium heat, stirring, for 1 or 2 minutes, or until the chiles start to darken and become aromatic. Take care not to burn them. Transfer to a small bowl, pour over boiling water to cover, and soak for at least 20 minutes, or until the chiles have softened.

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   2. Add the chiles to a blender with a few tablespoons of the soaking liquid and puree.

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   3. Add the cumin and coriander seeds to the skillet and toast over medium heat, shaking the pan, until the seeds become aromatic and just begin to smoke, 2 to 3 minutes. Transfer to a mortar with a pestle or a spice grinder and grind to a powder. Set aside.

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   4. Using a meat grinder fitted with a 1/4-inch plate, coarsely grind the pork and fatback into a large bowl or coarsely chop in batches in a food processor as directed in step 1 of Maple and Sage Pork Sausage Patties. Add the reserved chile puree, toasted spices, 4 tablespoons salt, 11/2 teaspoons pepper, and the remaining ingredients, and using clean hands, knead and squeeze the mixture to blend thoroughly. Cook a small patty in a small skillet and taste for salt, pepper, cayenne, and vinegar; adjust as necessary. Refrigerate what you need immediately and freeze the rest in 1/2- to 1 pound amounts in zipper-lock freezer bags. The chorizo can be refrigerated for up to 2 days or frozen up to 3 months.

* Per serving · 4 servings · Values may vary.