This version of chorizo, typically served in the American Southwest, is a bit hotter than most traditional Mexican varieties due to its use of the tiny, hot tepin chile. Our New Mexico Chile Powder provides mild heat, flavor and a signature bright red color. Serve it in tacos, tortas, tostadas, with eggs or in casseroles.
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients
Makes 4 servings
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2 Tablespoons Red New Mexico Hatch Chile Powder
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1 Tablespoon Sweet Hungarian Paprika
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1/4 Cup Onion, diced
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4 Cloves Garlic, minced
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1/4 Cup White Vinegar
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1 Pound Ground Pork
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1/2 Teaspoon Mexican Oregano
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1/2 Teaspoon Ground Cumin
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1/4 Teaspoon Ground Korintje Cinnamon
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1/4 Teaspoon Ground Cloves
Directions
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Place Tepin Chiles in dry skillet set over medium-high heat, and toast for about 20 seconds, until aromatic, shaking skillet a few times. Transfer chiles to small bowl, and cover with hot water. Soak chiles until soft, about 15 minutes. Drain.
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Transfer soaked chiles to blender, and add New Mexico Chile Powder, paprika, onion, garlic and vinegar. Blend until smooth, adding splash of water if mixture is initially too dry to blend.
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Add chile mixture to pork in food processor, and add remaining spices. Process until mixture is evenly blended. Cover and refrigerate overnight.
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Crumble and fry chorizo until well browned. Keeps for up to 1 week in refrigerator.