Either a 2 pound Boston Butt and 8 ounces pork belly- coarsely ground
OR
2 lbs. ground pork
6 ounces ground pork belly fat
2.5 tablespoons salt
8 dry guajillo peppers
6 dry ancho peppers
1 cup white vinegar
4 tablespoons paprika
6 garlic cloves peeled and crushed
2 bay leaves
1.5 teaspoons ground black pepper
½ tbsp ground cumin
1 tablespoon Mexican oregano
½ teaspoon dry marjoram
½ teaspoon coriander seeds
½ teaspoon dried thyme
5 whole cloves
½ teaspoon ground allspice
DIRECTIONS:
1. Break off stems and try to remove as many seeds as possible. In a hot sauté pan, roast the peppers until they become aromatic and slightly charred. Then in a large bowl, place charred peppers and cover them with warm water. Let them soak until they have rehydrated. Once soft, remove peppers.
2. While peppers are soaking, grind the spices and dry herbs in a pestle and mortar....or spice grinder.
3. Place hydrated peppers in a blender along with vinegar, garlic cloves. Puree until completely smooth. Set mixture aside.
4. Put ground pork and belly fat in a large bowl along with the spice mix you just ground. Using your hands mix everything together thoroughly. Now add in the blender chile mixture and once again mix well with your hands. WASH HANDS THOROUGHLY.
5. Pour pork mixture into a colander and place colander on top of a bowl so that it is immersed in bowl. Cover the top of the colander with plastic film and refrigerate for 12 hrs.
6. The meat will need to marinate in spices and sauce but also drain excess liquid if any. If not, the chorizo will taste a bit bland and will be soggy.
7. The next day (or 12 hrs later),discard any juices that have drained off. You can now use your chorizo, push it into sausage cases or freeze it.
