Fried Chipotle Chorizo

• 4 dried red chiles, preferably 2 ancho and 2 New Mexican
• 1 1/2 pounds ground pork
• 1 1/2 cup minced onion
• 1/3 cup cider vinegar
• 5 garlic cloves, minced
• 2 canned chipotle chiles, minced
• 1 to 2 teaspoons adobo sauce from canned chipotle chiles
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon salt
• 1/2 teaspoon crushed chile pequin or cayenne, or more, to taste
• 1/2 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon fresh-ground black pepper
• 1/4 teaspoon ground canela (Mexican cinnamon) or cinnamon
• 1/4 teaspoon ground coriander

1. Preheat the oven to 300F.
2. Break the stems off the chile pods, and discard most of the seeds.
3. Place the pods in a single layer on a cookie sheet and roast them in the oven for about 5 minutes.
4. Watch the pods closely because they can scorch easily.
5. Break each chile into several pieces.
6. Transfer the chiles to a blender and blend until they are evenly ground.
7. In a medium bowl, mix together the ground chile and all the other ingredients.
8. Cover the bowl; and refrigerate it at least 8 hours and preferably Use the chorizo as needed.
9. Form it into patties, or fry it as is over medium heat until it is richly browned.
10. It keeps, uncooked and refrigerated, at least a week.

red chiles, ground pork, onion, cider vinegar, garlic, chiles, adobo sauce, cumin seeds, salt, chile pequin, oregano, freshground black pepper, ground canela, ground coriander

Taken from www.cookstr.com/recipes/fried-chipotle-chorizo (may not work)