Level up your Mexican cooking by making your own chorizo. It’s delicious, easy to make and will completely transform your Mexican dishes.
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Serves
4
Guajillos Chilli
Dried Ancho Chilli
White Wine Vinegar
Dried Oregano
Dried Marjoram
Ground Cumin
Whole Clove
Whole Black Peppercorn
Vegetable Oil
Maldon Sea Salt
8% Fat Pork Mince
Serves
4
Guajillos Chilli
Dried Ancho Chilli
White Wine Vinegar
Dried Oregano
Dried Marjoram
Ground Cumin
Whole Clove
Whole Black Peppercorn
Vegetable Oil
Maldon Sea Salt
8% Fat Pork Mince
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Remove the stems and seeds from the dried guajillos and ancho chillies. Place the chillies in a bowl and cover with boiling water. Set aside for around 10 mins to rehydrate.
Step 2.
Once soft and hydrated, remove the chillies from the water and place them in a high-speed blender along with the vinegar, all the spices, vegetable oil and salt. Blitz well until smooth (this is the adobo for the chorizo).
Step 3.
Pass the adobo through a sieve to remove any bits that did not blend properly.
Step 4.
In a large bowl, mix the minced pork and the adobo until all the meat is well combined with the adobo.
Step 5.
Leave to rest for at least 2 hrs before cooking with it. You can store the chorizo in a plastic Tupperware container, in sandwich bags or in sausage cases. Or, divide it into small sausage-sized pieces, wrap them in cling film then wrap them again in tin foil or pop in a sandwich bag and store in the freezer. The chorizo will keep in the fridge for up to 4 days or freezer for up to 3 months.
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