Homemade Fresh Chorizo Recipes

Steps:

• Heat a heavy skillet over medium heat.As skillet is heating clean chiles:remove stem and seeds tear into 2 or 3 pieces.
• Working in 2 or 3 batches,briefly toast chiles for about 3-5 seconds on each side,pressing down on the chiles with a metal spatula .It's ok if they are a little scorched in spots but they shouldn't burn -adjust heat if necessary.Place chiles in a small saucepan,cover with hot water and let soak about 30 minutes,covered,Discard water.
• Meanwhile return skillet to the stove over medium low heat.Add cumin seeds and toast,stirring often until a few begin to pop-you should smell them toasting and they should turn slightly darker.
• Transfer cumin seeds to a spice grinder along with cinnamon,cloves and bay leaf(if using).Grind to a fine powder.
• Coarsley chop the onion and place in a blender along with chiles,garlic and vinegar.Blend to a smooth paste.If the mixture is too dry to blend easily in your machine add more vinegar,1 tablespoon at the time, until the consistency is thin enough to blend.
• Mix pork,chile vinegar mix and all spices together.you may cook immediately as you would any chorizo or you may let it sit overnight,refridgerated ,to further develope the flavors.
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Steps:

• Grind meat and fat separately through the coarse disk and mix together.
• Place in a LARGE bowl.
• Sprinkle remaining ingredients on meat mix thoroughly.
• Cover with plastic wrap and cure in the fridge for 24 hours.
• Remove from fridge and give meat mixture another good stir.
• Prepare casings and stuff with meat.
• Tie off in 4 inch links.
• Hang to dry for 8 weeks.