CHORIZO RECIPE

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▢6 dried guajillo chilis ▢6 dried hatch chilis, mild or hot ▢3 dried ancho chilis ▢¼ cup apple cider vinegar ▢3 dried whole bay leaves ▢6 garlic cloves ▢2 teaspoons ground cumin ▢1 ½ tablespoons mexican oregano, crushed ▢1 teaspoon onion powder ▢1 teaspoon garlic powder ▢½ teaspoon thyme ▢2 teaspoons kosher salt ▢1 teaspoon black pepper ▢1 ½ lb ground beef ▢1 lb ground pork ▢1 tablespoon vegetable oil ▢5 eggs

Ingredients

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Remove the seeds and membranes of the chilis. In a skillet, toast each group of chili on medium-high heat for about 1-2 minutes being careful not to burn them. Set aside.

Instructions

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In a large pot, bring 4-5 cups of water to a boil. Add the chilis and allow them to boil for 8-10 minutes. Drain the chilis in a colander and reserve ½ cup of the chili water.

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Add the chilis to a blender along with the apple cider vinegar, bay leaves, garlic, cumin, oregano, onion powder, garlic powder, thyme, kosher salt, black pepper, and the leftover chili water. Blend until smooth.

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In a large bowl, add the meat and the chili puree as well as the vegetable oil. Use your hands to combine the mixture very well and make sure the meat is entirely coated in the puree mixture. Divide into 3 sections (each will be about ¾-1 pound) and place in plastic bags and let the meat marinate in the fridge for 2-3 days.

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Once marinated, cook 1 part of the chorizo in a skillet on medium heat until cooked through. Scramble 5 eggs in a small bowl and add to the skillet. Mix to combine. Eat immediately with your favorite tortillas. Enjoy!

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