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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A few simple spices are all you need to transform ground pork into a fantastic taco filling. Ingredients:
6 dried new mexico chiles |
8 garlic cloves, chopped |
3 tablespoons smoked paprika |
1 tablespoon kosher salt plus more for seasoning |
1 teaspoon freshly ground black pepper |
2 pounds ground pork |
Directions:
1. Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
2. Using kitchen scissors and working over a medium bowl, cut chiles into 1 rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
3. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
4. Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
5. Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
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