Mexican Chorizo

Method

1. Clean the dried guajillo and ancho chilies: remove stems, seeds, and white membranes. Rinse briefly.
2. In a pan with a little oil, sauté a piece of onion and a clove of garlic until fragrant.
3. Add the cleaned chilies and toast for about 1 minute, being careful not to burn them.
4. Add enough water to cover the chilies and bring to a boil. Reduce heat and simmer for about 10 minutes until soft.
5. Remove from heat and let cool slightly. Reserve the cooking liquid.
6. Transfer the chilies, onion, and garlic to a blender. Add cumin, oregano, pink pepper, black pepper, cloves, and paprika. Blend into a smooth paste, adding some of the reserved liquid if needed.
7. In a bowl, combine 80% ground pork capocollo and 20% ground pork belly. Season with the chili paste and additional paprika. Mix well.
8. Heat a pan with a little oil. Add the chorizo mixture and cook over medium-high heat, breaking it up with a spatula, until browned and cooked through.
9. Taste and adjust salt if needed. Serve as a filling for tacos, burritos, or with eggs.