Chorizo Recipe

Ingredients

2 pounds ground beef (I use 85% lean and 15% fat)
1/3 cup apple cider vinegar
10 California peppers (you can also use pasilla pepper if you would like it to be spicy)
1 liter water (to boil the peppers)
2 teaspoons salt
3 tablespoons paprika
1/2 tablespoon oregano
4 allspice
1 teaspoon whole cumin
2 bay leaves
1/3 cup of the water used to cook the pepper

Bring a pot of water with 1 liter of water to boil
In the meantime, prepare you pepper by removing the seeds and veins. Do this by first cutting a slit on the side and then using scissors to scrape the seeds off and cut the veins.
Clean the skin of the pepper under water making sure to clean the outside first and then the inside
Once your water is boiling place your peppers in the water and cook for 2 minutes
After 2 minutes turn off the heat and remove off of the stove to cool completely
Preheat a small pan for approximately 1 minute
Sauté your allspice, oregano, bay leaves, and cumin for about 30 seconds or until you can smell the aroma of the spices
Place your cooked seasoning in a blender along with the paprika, 1/3 cup of the water used to boil the peppers, apple cider vinegar, salt, and cooked peppers
Blend until left with a smooth, thick, paste like consistency
Place meat into a large bowl and combine with the paste sauce (be sure the paste is room temperature) with your hands (be sure to wear gloves as this will stain your hands)
You can cook it now but I recommend placing mixture into a large container and store into the refrigerator for 24 hours to allow the flavors to marinate
Separate into 5 parts of 1 cup each and store in a plastic sandwich bag or roll in cling wrap in the style of a tootsie roll pop.
Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Enjoy and use in a variety of recipes (I love cooking it with eggs, potatoes and cactus)