Chorizo Sausage

Ingredients

• 2 lbs ground pork
• 3 large dried New Mexico chiles (Chile Colorin) or mild red chilies (about 3.5-inches)
• 4 small dried chile de arbol (Chile deArbol) or chilies, according to how hot spicy you want your chorizo
• 1/4 cup boiling water
• 8 cloves garlic, minced
• 2 tablespoons dry oregano leaves
• 2 teaspoons ground cumin
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dark brown sugar
• 4 tablespoons cider vinegar
• 2 tablespoons tequila
• 3 1/2 teaspoons salt

Directions

1. 1

   Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.

2. 2

   Pour the boiling water over them and let them sit until they're re-hydrated and soft.

3. 3

   Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.

4. 4

   Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.

5. 5

   When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!