photo by Ingrid Kuenzel
4 chile de arbol peppers
4 guajillo chili peppers
4 chipotle chili peppers
4 ancho chili peppers
1 Kg ground pork shoulder
½ cup (120 mL) chili puree
4 chilies in adobe
1 Tbs oregano
3 Tbs paprika
1 tsp whole cumin
1 tsp whole coriander
1 Tbs whole black pepper
¼ cup (60 mL) vinegar
22 g salt
• Fresh tortillas
• Diced white onion
• Chopped cilantro
• Fresh limes
• Salsa of your choice
• Boiled, cubed potatoes
- Bring a small pot of water to a boil. While the water is coming to a boil, lightly toast chilies in a frying pan over medium heat.
- Soak the chilies in the hot water for 30 minutes or until softened.
- Allow to cool, then de-seed, reserving the soaking liquid.
- Puree the de-seeded chilies with the soaking liquid into a thick paste, and season with salt to taste.
- Toast whole cumin, coriander, and black pepper lightly in a frying pan or skillet.
- Grind the toasted spices in a mortar and pestle. Add the paprika, oregano, chilies in adobo and salt, and grind into a smooth paste.
- Add the spice mixture, chili puree, and vinegar to a large mixing bowl with the pork shoulder.
- Mix thoroughly, and allow to marinade overnight.
- Saute the chorizo over medium high heat until it is cooked 80 percent of the way. Add in the cooked potatoes to warm through.
- Warm tortillas on a skillet. Fill with Chorizo Rojo con Papas, diced white onion and cilantro.
- Serve with fresh lime and your favourite salsa