Mexican Sausage (Chorizo)

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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6 oz. chiles guajillos
2/3 cup vinegar
5 garlic cloves, peeled
2 pounds ground pork
1 Tbsp. paprika
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. black pepper
1/2 tsp. ground allspice


Wipe the chiles clean. Remove the stems, then and cut the chiles lengthwise. Remove the seeds and place them in a small bowl. Cover the chiles with hot water and let them sit for 30 minutes. Discard the water and place the chiles in a blender jar. Add the vinegar and garlic cloves and purée until smooth; set aside.

Place the pork in a large bowl and add the paprika, oregano, salt, cumin, coriander, pepper and allspice. Mix the ingredients together well and add the chili sauce. Mix well, then stuff the mixture into casings, or fry as patties.