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Categories:
peppers peppers mexico peppers onions garlic vinegar ground pork ground cumin oregano kosher salt ground cinnamon freshly ground black pepper
Viewed: 65 - Published at: 5 years agoIngredients
- 10 whole Dried Guajillo Peppers
- 7 whole Dried Arbol Peppers
- 4 whole Dried New Mexico Peppers
- 2 whole Onions, Peeled And Chopped
- 5 cloves Garlic, Peeled And Coarsely Chopped
- 1- 1/2 cup Cider Vinegar
- 3 pounds Ground Pork
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Mexican Oregano (if You Need To, You Can Substitute Mediterranean Oregano)
- 2 Tablespoons Kosher Salt
- 3/4 teaspoons Ground Cinnamon
- 1 Tablespoon Freshly Ground Black Pepper
Method
- Remove the stems and seeds from the dried chili peppers.
- Use a damp paper towel to wipe down the dried chili peppers.
- Toast the stemmed and seeded chili peppers in a dry pan over medium heat until pliable (about 1 minute on each side).
- Transfer them to a large non-reactive bowl (stainless steel, glass, or plastic), layer the chopped onion and garlic on top.
- Heat the vinegar (either in the microwave or on a stove top) until very warm to the touch.
- Pour over the chili peppers, onions, and garlic and lay a plate on top to weigh them down.
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for an hour.
- Transfer all of the peppers, onions, garlic and vinegar to a blender and process until you have a smooth, thick paste.
- If necessary, add another splash of vinegar to help things move along.
- Let cool completely.
- When the chili paste is completely cool, mix thoroughly into the ground pork with the remaining ingredients using your hands until everything is completely mixed and a uniform colour.
- Divide the mixture into one-meal sized portions and put each portion into an appropriately sized zipper top bag.
- (For portions up to 3/4 of a pound, use a quart freezer bag.
- For portions up to 2 pounds in size, use a gallon freezer bag.)
- Squeeze as much air out of the as you can, seal the bag, and squash the bags as flat as you can.
- This will help them to freeze easily, take up less precious freezer space, and thaw more quickly when needed.
- Brown and break up over medium heat.
- Then add to burritos, tacos, scrambled eggs, taco pizzas, breakfast burritos, nachos and more.
