Hemgjord färsk chorizo

Ingredients for Homemade Fresh Chorizo

• 6 dried New Mexico chillies

• 8 garlic cloves, chopped

• 3 tablespoons smoked paprika

• 1 tablespoon kosher salt plus more for seasoning

• 1 teaspoon freshly ground black pepper

• 900g pork mince

• Ingredient info: Dried New Mexico chillies are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.

Heat a large dry cast-iron skillet over medium-high heat. Add chillies; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.

Using kitchen scissors and working over a medium bowl, cut chillies into 1" rings, reserving seeds and discarding stems. Cover with 120ml hot water; let soak, stirring occasionally, until chillies are soft and pliable, about 10 minutes.

Transfer chillies with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.

Combine pork and chilli paste in a large bowl. Gently mix until just blended (do not overwork the meat).

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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