Ingredients
The following ingredients have 4 Servings
- 2 lbs chicken thighs ((907 grams; boneless and skinless))
- 2 lbs pork butt or pork shoulder ((907 grams))
- 2 teaspoons salt
- 2 dried ancho chiles (*see recipe notes)
- 8 dried guajillo chiles
- 2 dried Japones chiles
- 6 tablespoons white vinegar
- 7 cloves garlic, minced
- 1 tablespoon dried oregano ((use Mexican oregano, if possible))
- 1 tablespoon dried cumin
- 1 tablespoon smoked paprika
Instruction
- Be sure to read the post before you begin this recipe. It contains more details on the equipment that you need for this slow food project.
- Cut the stems off of your dried chiles. Heat them in a cast iron skillet for a couple of minutes to help bring out their flavor. Be careful not to burn them!
- Soak the chiles in hot water for 30 minutes. After they have soaked, split them open and discard most of the seeds.
- Place your soaked chiles, the garlic, 3 tablespoons of the chile soaking water, and the vinegar in a food processor. Blend this mixture into a chunky paste. You may need to stop the food processor a few times and scrape the sides down with a spatula if the mixture is sticking.
- Keep your ingredients at 38-40°F/3.3-4.4°C (almost frozen) for easier cutting and grinding. Cut the chicken and pork into 1-inch (2.54 cm) cubes (or smaller).
- In a large bowl, place the chicken, pork, chili pepper paste, salt, oregano, cumin, and smoked paprika. Stir to combine. Refrigerate this mixture while you set up your meat grinder.
- Using a meat grinder, coarsely grind the mixture. Send the mixture through the grinder slowly, so that you do not create a jam.
- Refrigerate this ground mixture overnight to give the flavors time to develop.
- At this point, you can either double-wrap 1-lb. (454 gram) portions of the chorizo and freeze or use a vacuum sealer. If you are double-wrapping and freezing, you can skip the next section.
