Chorizo 1

Quick Summary: This recipe details how to make flavorful and fragrant homemade Mexican chorizo using lean ground beef marinated in a blend of rehydrated chiles and spices.
Source: muydelish.com

>> servings: 2
In a medium #bowl, soak @Guajillo dried peppers{6%large} and @pasilla peppers{2%} in very @hot water{2%cups} for about ~{10%minutes} or until they become soft. Reserve ½ cup of this water.
 
In a #blender, add the chiles and the ½ cup of chile water, @ground paprika{2%Tablespoon}, @ground oregano{1%teaspoon}, @ground cumin{½%teaspoon}, @ground clove{¼%teaspoon}, @ground cinnamon{¼%teaspoon}, @Kosher salt{1%Tablespoon}, @ground black pepper{1%teaspoon}, @garlic cloves{2%large}, and @white vinegar or apple cider vinegar{¼%cup}.
 
Blend well until it forms a paste consistency.
 
Add the chile paste to the @ground beef{1%lb} and mix everything well with a #spatula or knead with your hands as if making dough for bread.
 
Place the beef chorizo over a #strainer, then place the strainer over a #bowl. Cover with plastic wrap and place in the #refrigerator. This allows for the extra juices to be released. Discard juices.
 
Allow the mixture to stand refrigerated for at least ~{6%hours} or up to ~{2%days} so the chorizo can ripen. Time allows the spices to infuse their flavors into the ground beef and for the chorizo's overall flavor to develop.
 
Once the chorizo has cured you can freeze it in smaller portions and use as needed.