Recipe: Rib Tip Chorizo



Recipe: Rib Tip Chorizo


  • 1 lb rib tips
  • - 3 oz pork/beef fat (Alternatively, you can just use store bought ground pork)
  • - 4 dried Guajillo chiles
  • - ¼ C vinegar of your choice (We used a combination of apple cider and pomegranate vinegars)
  • - ½ C yellow onion, diced
  • - 3 cloves garlic, chopped
  • - 1/8 t cinnamon
  • - ½ t cumin
  • - ½ t paprika
  • - ½ t Mexican oregano
  • - ¼ t Cayenne powder2t salt
  • - 1/8 t Habanero powder (optional)


In a dry, hot skillet, toast the chiles for about 30 seconds on each side. Add enough water to cover the chiles. Bring to a boil. Turn off heat and let chiles soak until moist, about 30 minutes.

Remove moistened chiles from the soaking liquid, de-stem, and place in a blender. Add to the blender the vinegar, onion and garlic. Blend until a smooth paste, similar to ketchup, if formed.

If your meat and fat mixture is not yet ground, grind using a small die.

Add to the ground meat the chile paste and all of the spices. Mix by hand. Cook a test batch in a skillet and adjust seasoning as needed.







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