Rib Tip Chorizo

Directions

Toast & Soak the Chiles

1. In a hot, dry skillet, toast a few seconds on each side each dried Guajillo chili until fragrant.
2. Transfer them to a bowl, cover with enough water, bring to a boil, then turn off heat and soak for 30 minutes until softened.

Blend the Chorizo Paste

1. Drain softened chiles, de-stem, and add to blender with vinegar, onion, and garlic.
2. Blend into a smooth, thick paste—similar to ketchup.
3. Add cinnamon, cumin, paprika, oregano, cayenne, salt, and optional habanero powder, and pulse to combine.

Prep the Rib Tips

1. Trim any large pieces and dice rib tip meat and fat into small pieces (or grind through a 4.5 mm plate if possible).
2. Mix the meat/fat with the chorizo paste by hand until evenly coated.
3. Cook a small test batch in a skillet; adjust seasoning if needed.

Cook the Chorizo

1. Heat a cast iron or heavy skillet over medium heat.
2. Add the chorizo mixture, breaking it apart and cooking gently until it’s browned, firm, and slightly crisp on the edges.
3. Taste and adjust salt or heat level.

Serve & Enjoy

1. Serve warm as a topping for eggs, tacos, burritos, or stuffing into peppers.
2. Refrigerate leftovers and reheat gently—it remains great in breakfast tacos, hash, or stirred into beans.