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The complete recipes appear at the end of this post.
Mexican Chorizo Recipe
5 whole peppercorns
3 whole cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
2 teaspoons (5 g) paprika
2 teaspoons (10 g) salt
2 dried ancho chilis
1 dried guajillo chili
1 dried chipotle chili
1 dried chili de árbol
2 cloves garlic
3 tablespoons (45 ml) apple cider vinegar
1 pound (450 g) fatty pork, coarsely ground
Grind the peppercorns, cloves, cinnamon, oregano, thyme, paprika and salt in a spice grinder and grind to a powder.
Remove the stems and seeds from the dried chili peppers. Heat a cast-iron skillet over medium-high heat and press the chilis into the skillet with a utensil to dry roast them on each side. Place dry-roasted chilis in a bowl and pour boiling water over them to cover. Place a small plate on top to keep them submerged. Let stand 30 minutes til completely rehydrated.
Combine spice mixture, rehydrated chilis, garlic and vinegar in a food processor and process into a paste.
Mix paste and pork thoroughly together with a wooden spoon or your hands.
Cover tightly with plastic wrap and refrigerate overnight to allow flavors to marry.Cook
Chipotle Beef Tamale Filling Recipe
4 dried anchos chiles, stemmed, seeded and torn into 1/2 inch pieces
3 Tbsp vegetable oil
1 large onion, chopped
6 garlic cloves, minced
1 1/2 Tbsp miced canned chipotle chile in adobo sauce
1 tsp dried oregano
1 tsp sugar, plus extra as needed
3/4 cup ground cumin
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Salt and Pepper
3 cups beef broth
1 3/4 pounds top blade steaks, trimmed
1 1/2 Tbsp red wine vinegar
1. Toast anchos in skillet over medium heat, stirring frequently until fragrant. 2-6 minutes and transfer fo bowl.
2. Heat oil in skillet and add onion and cook until softened. Stir in garlic, chipotle, oregano, sugar, cumin, cinnamon, cloves, 1 tsp salt, and toasted chiles and cook for 30 seconds. Stir in broth and simmer until slightly reduced, about 10 minutes. Transer mixture to blender and process until smooth, about 20 seconds, return to skillet.
3. Season beef with salt and pepper, nestle into skillet, and bring to simmer over medium heat. Cover, reduce heat to low, and cook until beef is very tender, about 1 1/2 hours.
Transfer beef to carving board and let cool slightly. Using 2 forks, shred beef into small pieces. Stir vinegar into sauce and season with salt, pepper and sugar to taste. Toss shredded beef with 1 cup sauce. Reheat remaining sauce and serve with tamales.