Pork Chorizo Sausage 2.0

Whisk the guajillo paste, microplaned garlic, apple cider vinegar, ancho chile powder, paprika, Kosher salt, Mexican oregano, chipotle powder, cumin, coriander, black pepper, cinnamon, and cloves together in a small bowl until a uniform, thick red paste forms.

Add the paste to 1 lb of cold ground pork in a medium bowl.

Knead thoroughly using gloved hands until the paste is completely incorporated and the meat turns a uniform dark red color.

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before cooking or freezing.