Fresh Mexican-style pork chorizo with a deep red, boldly spiced profile. The flavor comes from a smooth paste of dried chilies, vinegar, and toasted warm spices, mixed into cold ground pork and fat. It cooks up juicy and pleasantly crumbly, with a gentle heat and a clean tang. Straight, honest, and full of character.
Open the guajillo chilies and ancho chilies, removing seeds and tough ribs. Boil them in the water for 8 minutes, until flexible and deep red. Drain; that water only hydrates them and does not go into the chorizo.
Turn what you find into an experience you can actually bring to your kitchen.
Blend the hydrated chilies with the apple cider vinegar, garlic, salt, oregano, cumin, smoked paprika, pepper, clove, and cinnamon for 1 minute, until you have a smooth, bold red paste.
Keep the ground pork and pork fat very cold. Mix them with the red adobo using your hands or a spatula for 3 to 4 minutes, until all the meat is stained red and slightly sticky.
Refrigerate the mixture for 30 minutes, covered, so the adobo settles and the fat firms back up. It should smell spiced, tangy, and clean, not warm or greasy.
Heat the vegetable oil in a skillet and add the chorizo in loose pieces. Cook for 8 to 10 minutes, breaking it up with the spatula, until fully cooked, juicy, and with no pink spots.
Brown for 2 more minutes, letting the pan sizzle and the chorizo crumble with toasted edges. Serve hot or use it as a base for eggs, tacos, potatoes, or rice.
