Homemade Fresh Chorizo
A flavorful homemade Mexican-style chorizo made with dried New Mexico chiles, garlic, and smoked paprika. This fresh sausage combines ground pork with a rich chile paste for an authentic taste that can be used in various Mexican dishes.
Ingredients
- •6 whole dried New Mexico chiles
- •8 cloves garlic cloves
- •3 tablespoons smoked paprika
- •1 tablespoon kosher salt
- •1 teaspoon black pepper
- •2 pounds ground pork
- •Ingredient info: Dried New Mexico chiles are sold at specialty foods stores
- •Latin markets
- •and some supermarkets. Smoked paprika is available at most supermarkets.
Cooking Instructions
- 1.
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
5 min
- 2.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
15 min
- 3.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
5 min
- 4.
Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
5 min
- 5.
Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
16 min
