Chipotle Chorizo

 

                German settlers in Texas flavored their sausage with smoke. Mexican settlers used chile and other seasonings instead. You get the best of both worlds in this chorizo, made with smoky chipotle chile.

Makes about 2 pounds

• 4 dried red chiles, preferably 2 ancho and 2 New Mexican
• 1½ pounds ground pork
• ½ cup minced onion
• One-third cup cider vinegar
• 5 garlic cloves, minced
• 2 canned chipotle chiles, minced
• 1 or 2 teaspoons adobo sauce from canned chipotle chiles
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon salt
• ½ teaspoon crushed chile pequin or Cayenne, or more, to taste
• ½ teaspoon dried oregano, preferably Mexican
• ½ teaspoon fresh-ground black pepper
• ¼ teaspoon ground canela (Mexican cinnamon) or cinnamon
• ¼ teaspoon ground coriander

1. Preheat oven to 300F (150C) ; break the stems off the chile pods, and discard  most of the seeds.
2. Place the pods in a single layer on a cookie sheet, and roast them in the oven for about 5 minutes ; watch the pods closely, because they can scorch easily.
3. Break each chile into several pieces ; transfer the chiles to a blender and blend until they are evenly ground.
4. In a medium bowl, mix together the ground chile and all the other ingerdients ; cover the bowl, and refrigerate it at least 8 hours and preferably 24 hours.
5. Use the chorizo as needed ; form it into patties, or fry it as is over medium heat until it is richly browned.
6. It keeps, uncooked and refrigerated, at least a week.

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