You'll never buy store bought chorizo after making this recipe. If you enjoy balanced heat, this is the right recipe for you.
Ground Pork: I used 80/20 ground pork, but the recipe will work with an 85/15 as well. Anything with less fat will be crumbly and dry. You can also add in fat if you have rendered duck or bacon fat laying around. It will be delicious.
Keep in mind that if you are using ground pork from the grocery store that you should use it fairly quickly after purchase. You never know when they ground it or refreshed the grind.
If you can't find ground Ancho Chili Powder, look where the whole dried chilis are located. There should be some there. Here is what you do with the chilis:
- Slice off the tops and remove as many seeds as possible. You'll need about 5 of the dried chilis.
- Rehydrate for 25 minutes in hot water.
- Process the wet ingredients from the recipe with an immersion blender.
I don't recommend trying to blitz the peppers when they are dried. The powder gets everywhere and makes for an uncomfortable work environment.
You can reduce the heat in this recipe by omitting the cayenne and switching to smoked paprika rather than the hot.