thepioneerwoman4.0
How to Make Chorizo
I grew up eating chorizo—hard-cured Spanish chorizo, that is. It wasn’t until I moved to Oklahoma that I was introduced to Mexican ground chorizo.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Meseidy Rivera📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●spatula
📝 Preparation Steps
1
Heat a heavy-bottomed skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–⏱️ 60 seconds.
2
Place chilies in a bowl and cover with hot water. Let them soak in the water for ⏱️ 15 minutes.
3
Drain chilis, reserving 2 tablespoons of water. Add chilies to a blender with onion, garlic, oregano, cumin, coriander, salt, lime juice, and reserved water. Blend until pureed and a thick paste forms.
Medium Onion1/2Garlic3 cloves
4
In a large bowl, combine chili paste and ground pork. Using a spoon or sturdy spatula, mix pork and paste until well combined. You can also use a stand mixer with a paddle attachment to mix pork and chili paste.
5
Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use.
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