Chorizo


Meat Kit

  • 1204 g (as lean as I could make it) Pork Shoulder
  • 383g Pork Shoulder Fat
  • 26 g Salt

Cut meat into cubes, mixed in salt and transferred to fridge over night.

Non Dry ingredients

  • 5 Cloves Garlic
  • ½ Cup Raspberry Vinegar

Chile Kit

  • 27 g Pasilla Chiles
  • 10 g Ancho Chiles
  • 11 g Chipotle Chiles
  • 31 g Guajillo Chiles

Spice Kit

  • 2 Teaspoons Peppercorns
  • 6 Allspice Berries
  • 2 Tablespoons Cumin Seeds
  • 4 Cloves
  • 1 Cinnamon Stick
  • 1 Teaspoon Achiote Powder

Toasted spice kit in a cast iron, cooled and ground with a mortar and pestle.

Toasted the chiles, retreated to the living room coughing and choking on the fumes for the second time of not anticipating it making this recipe 🤦🏻‍♂️.

Tore up the chiles 1 and covered them with warm water for about 30 min.

Toasted garlic in that cast iron, added to a blender with the vinegar, spice kit, & chile kit. Added the herbs and put it all under the grinder.

Ground the meat into that mix ☝️ and mixed with the kitchen aid for about 6 min.


  1. Though I almost choked to death from the fumes, I remembered to buy some surgical gloves this time so I wouldn’t wipe my face an hour after and burn myself to death. 

🔙 Been Making