I found this recipe online and made a few tweaks. It isn’t very spicy but it is a very aromatic Mexican style chorizo.
- 2 lbs ground pork
- 1.5 Tbsp ground cumin
- 2 tsp coriander seeds (ground)
- 10 cloves (ground) (or about 1/2 tsp ground cloves)
- 4 bay leaves (stems removed and ground)
- 1/2 tsp ground cinnamon
- 1 tsp oregano (ground)
- 1 tsp thyme (ground)
- 2 Tbsp granulated garlic
- 2 tsp sea salt
- 10 whole peppercorns (ground) (or 1 tsp ground pepper)
- 4 Tbsp Ancho chile powder (I used Randy’s Chili Powder)
- or substitiute 4 Tbsp paprika +1 tsp cayenne pepper
- or substitute 4 Tbsp paprika + 2 tsp red chili powder
- 6 Tbsp apple cider vinegar (or red wine vinegar)
- Place all the unground spices in a spice grinder or a mortar and pestle.
- Break the bay leaves away from their stems and discard the stems.
- Place the bay leaves in the grinder.
- Grind until fine.
- Sift the ground spices through a screen strainer and re-grind chunks if necessary.
- Place the meat in a large tray or bowl.
- Mix in the apple cider vinegar.
- Spread the ground spice mixture over the meat and mix it in.
- Cover and refrigerate overnight before using or freezing to let the flavors meld.