Homemade loose chorizo sausage #2

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I use this recipe for making tingua poblano.

The recipe is based on Rick Bayless' recipe in Authentic Mexican, pp. 54-55. It is a slight modification of the my previous recipe.


1 dried California chile, stemmed and seeded
2 dried pasilla chile, stemmed and seeded
2 dried habanero, stemmed and seeded
1/2 tsp. coriander seeds
1/2 tsp. black peppercorns
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 tbsp. paprika
1 tsp. salt
2 cloves garlic, minced
0.8 oz. cider vinegar
16 oz. ground pork (I used 90/10)

The recipe should have been made one ancho and one pasilla but I discovered that I was out of ancho chiles so I substituted what I had on hand. And I made it spicier.

Stem and seed the chiles, then cut in half lengthwise so they lay flat. Places them on a medium skillet or griddle and flatten until they blister and change color. Break into pieces and grind in a spice grinder.

Grind the whole spices in the spice grinder.

Combine the ground peppers, ground whole spices and pre-ground spices in a bowl. Add the meat and combine. Add vinegar and continue to combine.

Refrigerate overnight before cooking.