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Mexican, Meats, Charcuterie/Cheese


10lb PORK GROUND
2 C. CIDER VINEGAR
2 T. GARLIC POWDER
2 T. PAPRIKA
1 T. BLACK PEPPER
2 T. MEXICAN OREGANO
2 T. GRANULATED ONION
3 T. CUMIN
5 T. KOSHER SALT
3 T. NEW MEXICO CHILI POWDER
3 T. CHIPOTLE POWDER
1 batch CHILE COLORADO (RED CHILI SAUCE)....see below

CHILE COLORADO (RED CHILI SAUCE)
8oz DRIED CHILI PODS, STEMS REMOVED (arbol, ancho, new mexico, pasilla, guajillo)
1 LG ONION, COARSE CHOPPED
1 HEAD GARLIC, PEELED
2 C. WATER

Sauce
Place all ingredients in covered pot and bring to a boil, reduce heat to simmer and cook for 15 minutes. Place chilis, onion and garlic in a blender and blend with reserved water until a nice smooth puree consistency is reached. Return to pot on stove and simmer for 15 minutes, salt to taste.
.
Chorizo
grind 75-80% pork to fat with a 10 mm or 3/8 plate then partial freeze, regrind with same plate and place in a meat mixer. combine the rest of the ingredients in a bowl and wisk until combined, pour into meat mixer and mix until incorporated, transfer to nonreactive container covered and refrigerate overnight. ready to use or package and freeze.

Excellent