Homemade Fresh Chorizo

Ingredients for Homemade Fresh Chorizo

• 6 dried New Mexico chillies

• 8 garlic cloves, chopped

• 3 tablespoons smoked paprika

• 1 tablespoon kosher salt plus more for seasoning

• 1 teaspoon freshly ground black pepper

• 900g pork mince

• Ingredient info: Dried New Mexico chillies are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.

How to make Homemade Fresh Chorizo

Heat a large dry cast-iron skillet over medium-high heat. Add chillies; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.

Using kitchen scissors and working over a medium bowl, cut chillies into 1" rings, reserving seeds and discarding stems. Cover with 120ml hot water; let soak, stirring occasionally, until chillies are soft and pliable, about 10 minutes.

Transfer chillies with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.

Combine pork and chilli paste in a large bowl. Gently mix until just blended (do not overwork the meat).

Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.