Chorizo sausage meat

Name: Chorizo sausage meat
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound ground pork; 2 dried guajillo peppers; 2 dried arbol peppers (hot); 5 cloves garlic; 2 tbsp ancho Chile pepper; 1 tbls sweet paprika; 1 tsp smoked paprika; 2 tsp Mexican oregano or marjoram if not available; 1/2 tsp black pepper; 1/2 tsp cumin; 1/2 tsp ground coriander; 1/4 tsp cinnamon; 1/4 tsp ground cloves; 4 tbls cider vinegar; 2 bay leaves; 4 allspice berries; 3.5 oz. Achiote powder,if not available; Use a small can of tomato paste

Eric @cook_13434124

Ottawa Ontario Canada

I leave this loose and eat it for breakfast with scrambled eggs kind of a heuvos rancheros style I add salsa and avocado and sour cream on the side

Eric @cook_13434124

Ottawa Ontario Canada

I leave this loose and eat it for breakfast with scrambled eggs kind of a heuvos rancheros style I add salsa and avocado and sour cream on the side

Saved

Ingredients

6 servings

1 poundground pork
2dried guajillo peppers
2dried arbol peppers (hot)
5 clovesgarlic
2 tbspancho Chile pepper
1 tblssweet paprika
1 tspsmoked paprika
2 tspMexican oregano or marjoram if not available
1/2 tspblack pepper
1/2 tspcumin
1/2 tspground coriander
1/4 tspcinnamon
1/4 tspground cloves
4 tblscider vinegar
2bay leaves
4allspice berries
3.5 oz.Achiote powder,if not available
Use a small can of tomato paste

Saved

Steps

1

Remove stems from dried peppers, place in a bowl cover with hot water and rehydrate.
2

Place all the other spices in a blender including achiote powder or tomato paste garlic and vinegar
3

Add the rehydrated peppers to the blender and some of the steeping liquid and blend. If it needs more liquid add it a bit at a time until smooth and pourable
4

Place the pork in a mixing bowl and add blender contents. Mix really well. I fry it all, let cool and store in a container in the refrigerator. Can be spicy hot but very tasty.