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1
Remove seeds and stems from dried peppers (I used kitchen shears) and boil in water until peppers are soft.
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2
Remove peppers from water.
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3
Discard water.
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4
Blend peppers in a food processor using the vinegar for liquid.
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5
Add garlic, cumin, Mexican oregano and black pepper to food process and blend until a smooth paste is formed.
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6
Mix with meat and let stand at room temperature for 4 hours.
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7
Refrigerate for 2 days mixing frequently.
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8
Transfer to storage containers.
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9
NOTE: If you are concerned about leaving meat out at room temperature for four hours, omit this step.
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10
I listed this step since this was the orignal recipe and its the one I still follow.______If you do not have a food processor, a blender will work just fine_____I have used ground turkey instead of the pork for a lower fat version.
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11
Keep in mind that it will have a bit of a different flavor and will not be as moist.
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12
This works well when you are adding the turkey chorizo to other dishes rather then eating by itself.____I put the completed chorizo in freezer containers, seperated by the amount I would use at one time and freeze up to 2 months.___In the recipe I mention getting the pork in a coarse grind--this is when the butcher using a coarse or medium grind disc rather then a fine disc.
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13
You can ask the butcher to do this--sometimes they call it a chili grind.
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14
But if you can't find this, regular ground pork will be fine.
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15
Its really just a texture preference.____If you cannot find the dried chile pasilla, then use all dried ancho chiles.
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16
Seems that the dried ancho chile pods are easier to find.
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17
But if you can find both, it really does add to the flavor.
