In my most recent issue of Bon Appétit I came across the taco recipes and couldn’t wait to try them out…so I put my magazine in my purse and headed straight to the grocery store! I decided to try out the homemade chorizo for my first batch along with the homemade corn tortillas (so excited to finally use the tortilla press I registered for:)) and the pickled red onions.
I’m just going to post the chorizo recipe however if you’re interested in the tortillas and/or pickled onions just go HERE and HERE. I know you’re probably not going to believe me but this recipe is SUPER easy and so delicious! My husband had to talk himself out of eating everything I made because he knew he wouldn’t feel good. The good news is the chorizo saves well and is great with some scrambled eggs, avocado and tortillas. Yum!
- 6 dried New Mexico chiles
- 8 garlic cloves, chopped
- 3 tablespoons smoked paprika
- 1 tablespoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 2 pounds ground pork
Dried New Mexico chiles are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; 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 chiles into 1″ rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.
Combine pork and chile 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.