Homemade Fresh Chorizo

By shirl1_

A few simple spices are all you need to transform grund pork or turkey into fantastic taco filling

Ingredients

• 6 dried New Mexico chiles
• 8 garlic cloves, chopped
• 3 tablespoons smoked paprika
• 1 tablespoon kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 2 pounds ground pork

Preparation

Step 1

Dried New Mexico chiles are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.

Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.

Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
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Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.

Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).

Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7–8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.