Chorizo Taluco

Quick Summary: This is a classic recipe for homemade Mexican chorizo, a flavorful and spicy ground pork sausage seasoned with a rich red chile paste.

Source: Traditional

>> servings: 2
Remove stems and seeds from @dried ancho chiles{8} and @dried guajillo chiles{4}. Toast them lightly in a dry #skillet{} over medium heat for about ~{30%seconds} per side until fragrant, being careful not to burn them.
 
Place the toasted chiles in a #bowl{} and cover with hot water. Let them soak until softened, about ~{20-30%minutes}.
 
Drain the chiles and place them in a #blender{}. Add @garlic cloves{5}, @apple cider vinegar{1/3%cup}, @ground cumin{1%tbsp}, @dried Mexican oregano{1%tbsp}, @salt{2%tsp}, @black peppercorns{1/2%tsp}, and @ground cloves{1/4%tsp}. Blend until a very smooth paste forms, adding a tablespoon or two of water if needed to help it blend.
 
In a #large bowl{}, combine the @ground pork{2%lbs} with the chile paste. Use your hands to mix thoroughly until the meat is evenly coated and the mixture is uniform.
 
Cover the bowl and refrigerate for at least ~{24%hours} to allow the flavors to meld.
 
To cook, crumble the chorizo into a #skillet{} and cook over medium heat until browned and cooked through, breaking it up with a #spoon{} as it cooks.