Mexican Zucchini Aaron Sanchez Food

CHORIZO

Chorizo image

Provided by Aarón Sánchez

Time 54m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 pound lean ground beef
1 pound ground pork
1 tablespoon finely minced garlic
1 tablespoon salt
1/4 cup white wine vinegar
1 teaspoon black pepper
1 teaspoon ground canela
1 teaspoon ground star anise
1/2 teaspoon ground cloves
2 tablespoons crushed Mexican oregano
1/4 cup dry white wine
1 teaspoon sugar
4 ounce ground ancho chile powder
1 cup boiling water

Steps:

Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
In a hot skillet, cook the chorizo, making sure to break up all the lumps.
Serving suggestions: as a stuffing for chicken or with eggs .

SALSA DE ARBOL

Salsa De Arbol image

Provided by Aarón Sánchez

Time 1h30m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

4 dried arbol chiles, stemmed
1 pound plum tomatoes, halved
1/2 white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of 1/2 lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish

Steps:

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

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