Ingredients
The following ingredients have 4 Servings
- 3 large dried pasilla-ancho chile pods (Footnote #1)
- 3 lbs. pork butt (Footnote #2)
- 3 tbsp. smoked paprika
- 2 tbsp. brown sugar, such as demerara
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried Mexican oregano (substitute regular oregano)
- 1 tbsp. kosher salt
- 1 tsp. allspice
- 1/4 cup red wine
- 6 large cloves garlic, quartered
- 3 tbsp. chipotle in adobo, puréed
Instruction
- Remove the stems and the seeds from the chiles and discard them. Tear into small pieces and place them in a bowl. Cover with boiling water and soak for 25 to 30 minutes.
- Meanwhile, take the meat out of the fridge and quickly grind it using the large grinder plate. Place a cling film on top making sure it touched the surface of the meat to prevent from drying out and transfer it back to the fridge while making the spice blend.
- In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
- Drain pasilla-ancho chiles well and transfer to the jar of a blender or food processor. Pour in red wine and add chipotle purée; process until smooth.
- Take the ground meat out of the fridge; add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until the meat is evenly coated.
- Place a cling film on top of the meat mixture making sure it touches the surface and transfer to the fridge for 48 hours.
- Before making links or patties, take a small piece of meat and cook it to see if the seasonings need to be adjusted.
