More Great Recipes: Beef | Mexican

Beef Chorizo


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 chilies de arbol
7 pasilla chilies (I didn't have enough pasillas so I subbed with a few california chilies)
1/2 cup chopped onion
3 cloves chopped garlic
1 bay leaf
1/2 cup white vinegar
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons dried oregano (preferably Mexican oregano)
1 teaspoon black pepper
1 pound ground beef, 80% lean (you need the fat...sorry folks)


Combine the chiles, onion, garlic, bay leaf and vinegar. You can combine them in a glass bowl if you'd like (not metal) but I found that the vinegar didn't do it's thing with everything cuz it was in the bottom of the bowl, so I put it all in a zip lock baggy and turned it every so often for about an hour at room temperature.


If your chilies have stems and you didn't think about removing them before hand...now is the time. Easiest way....snip 'em off with a pair of scissors.


Remove the bay leaf and place the chile mix in a blender. Process until you have rough paste. If it gets too thick to blend, just add a tablespoon of water at a time until it moves around all free and happy like.


Pour this lovely rich paste into a medium bowl.


Add the salt, cumin, oregano and pepper. Stir well to combine then add in the beef. Mix well so that everything is evenly distributed.


Transfer to a airtight container or zip lock bag and store it in the fridge for at least 12 hours before using.....allowing the meat and chilies and spices to get all close and personal and happy with each other


And that's it. Use however you want. Whatever you're not going to use within a few days, just freeze it for later


Pairs Well With


Notes

This is a great, simple recipe. If you like mexican food, then this is a must.

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