Chorizo and Cornbread Stuffing

Total Time:
13 hr 10 min
Prep:
35 min
Inactive:
12 hr
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound Aaron's Chorizo, recipe follows
  • 3 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 2 cups coarsely crumbled cornbread
  • 1/4 cup chopped fresh cilantro, plus more for garnish, optional
  • 1/4 cup low-sodium chicken stock, plus more if needed
  • 1 tablespoon unsalted butter
  • Grated cotija cheese, for garnish, optional
  • Aaron's Chorizo:
  • 1/2 cup ancho chile powder
  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 1/4 cup white wine vinegar
  • 1 tablespoon salt
  • 3 cloves garlic, very finely chopped
  • 2 tablespoons crushed dried oregano (preferably Mexican)
  • 1 teaspoon ground canela (Mexican cinnamon), or 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground star anise
  • 1/2 teaspoon ground cloves
  • 1/4 cup dry white wine
  • 1 teaspoon sugar
Directions

Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.

Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.

Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months. Yield: 2 pounds.


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