1. Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2. Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3. Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4. Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5. When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty! ---------------------------------------------------------------------------
Nutrition
Ingredients
