Chorizo Made with Red Chile Adobo

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat and calories, while chicken is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth, while chili powder is often less expensive.

Measure 1/2 cup dried ancho powder into a blender jar.

Pour in 1 cup boiling water and blend until mixed.

Peel 8 cloves of garlic and place them in a small dish covered with water.

Microwave the garlic at full power for 1 minute, then drain the water.

Add the blanched garlic to the blender jar.

Measure in 3 tablespoons of vinegar (distilled white or apple cider).

Add 1/4 teaspoon of ground cumin, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of ground Mexican cinnamon (Canela), 1 teaspoon of Mexican oregano, and 1 1/2 teaspoons of salt to the blender jar.

Blend everything until smooth.

Let the marinade cool down and scrape it into a jar to refrigerate.

For the chorizo, combine 1 1/4 cups of the adobo with 1 1/2 pounds of ground pork and 1/4 cup paprika.

Add 1 1/2 teaspoons of salt and mix until the meat is thoroughly colored by the adobo.

Cooking Techniques

Equipment Needed

Spice Level: