Smoked Honest Cooking Chorizo Recipe
This Smoked Honest Cooking Chorizo is for Mexican chorizo rather than Spanish. There are lots of options in either case, but I don’t know anything about making Spanish chorizo. On the Mexican side, however, there are a few I’ve used. This is the one I generally use as a starting point. When ready, you can let it sit for a few hours so the flavors will meld. However, I find it’s delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.
1.10 Lb or 500 grams of ground pork
1 Tbsp cumin seed
1 Tsp coriander seed
5 Whole cloves
2 Bay leaves
¼ Tsp ground cinnamon
½ Tsp oregano
½ Tsp thyme
1 Tbsp granulated garlic
1 Tsp sea salt
5 Whole peppercorns (or ½ tsp. ground black pepper)
Toast (optional) starred items separately, then grind and mix all.
2 Tbsp ancho chile powder OR substitute with a combination of
2 Tbsp paprika mixed with ½ tsp cayenne powder OR
2 Tbsp paprika mixed with 1 tsp red chilli powder
3 tbsp. apple cider vinegar (can substitute with red wine vinegar)
In a dry skillet heated on high, toast the chiles on each side for about 10 seconds or just until they start to puff.
Fill the skillet with enough water to cover the chiles. Leave the heat on until the water begins to boil.
Then turn off the heat and let chiles soak until soft, about 30 minutes.
After the chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it’s too dry to blend). It will look like ketchup.
Add the chile puree to the ground pork, along with the rest of the spices. Mix well.
To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.
Let it sit for a few hours so the flavors will meld.