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1
Remove the stems and seeds from the dried chili peppers.
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2
Use a damp paper towel to wipe down the dried chili peppers.
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3
Toast the stemmed and seeded chili peppers in a dry pan over medium heat until pliable (about 1 minute on each side).
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4
Transfer them to a large non-reactive bowl (stainless steel, glass, or plastic), layer the chopped onion and garlic on top.
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5
Heat the vinegar (either in the microwave or on a stove top) until very warm to the touch.
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6
Pour over the chili peppers, onions, and garlic and lay a plate on top to weigh them down.
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7
Cover the bowl tightly with plastic wrap and let it sit at room temperature for an hour.
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8
Transfer all of the peppers, onions, garlic and vinegar to a blender and process until you have a smooth, thick paste.
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9
If necessary, add another splash of vinegar to help things move along.
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10
Let cool completely.
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11
When the chili paste is completely cool, mix thoroughly into the ground pork with the remaining ingredients using your hands until everything is completely mixed and a uniform colour.
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12
Divide the mixture into one-meal sized portions and put each portion into an appropriately sized zipper top bag.
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13
(For portions up to 3/4 of a pound, use a quart freezer bag.
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14
For portions up to 2 pounds in size, use a gallon freezer bag.)
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15
Squeeze as much air out of the as you can, seal the bag, and squash the bags as flat as you can.
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16
This will help them to freeze easily, take up less precious freezer space, and thaw more quickly when needed.
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17
Brown and break up over medium heat.
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18
Then add to burritos, tacos, scrambled eggs, taco pizzas, breakfast burritos, nachos and more.
