15m
PREP TIME
180
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 2 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded
- 4 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 1/4 cup white vinegar
- 4 medium cloves garlic, chopped
- 2 pounds ground pork
- 1 tablespoon El Guapo® Ground Paprika (Paprika Molida)
- 2 teaspoons Whole Oregano
- 1 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 1 teaspoon El Guapo® Ground Cumin
- 1/2 teaspoon El Guapo® Ground Cinnamon (Canela Molida)
- 2 teaspoons kosher salt
INSTRUCTIONS
- 1 Wipe chili pods clean with a damp paper towel. Place in large bowl. Add enough hot water to cover. Cover bowl. Let stand 15 minutes. Transfer chili pods to blender container, discarding soaking liquid. Add vinegar and garlic to blender container. Cover. Puree until smooth. Set aside.
- 2 Place pork in large bowl. Add herbs, spices, salt and chili sauce from blender; mix until well blended. Transfer mixture to large sheet of plastic wrap. Wrap tightly to enclose. Refrigerate at least 4 hours or overnight. Use in any recipe that calls for fresh Mexican chorizo sausage.
