Store bought Mexican Chorizo is an abomination. Most of what you find in Mexican restaurants on the east coast is just as bad... made with a little garlic powder, chili powder and red pepper flakes, it is simply horrible. It is however, very easy to make. A few of the ingredients may be a bit hard to find, but it is well worth the hunt. I acquired this recipe from a woman in Baja, and it is awesome.
Chorizo is mandatory for things like Chori-Pollo, and if browned in a skillet, the grease makes the best roux for real chili (the kind with huge chunks of meat, and no tomato in any form.) I like to cook down a bunch of black beans in a 50/50 mix of rich beef stock and beer, smash them up, and make soft tacos, with browned chorizo, and fried onions and peppers (fried of course in the chorizo grease).
This is not a cured sausage, like Spanish Chorizo, and as such does not require a cellar to make, just a corner in the fridge. It should never be put in a casing.



2-pounds ground pork shoulder... use the butt, not the picnic.

Dry ingredients:

1 TBS paprika (Mexican is best, Hungarian is just as good)
3 TBS salt, coarse ground
2 tsp black pepper, fresh ground
1 TBS dried oregano
1/2 TBS comino (cumin)
1/2 tsp crushed coriander
1/2 tsp ground cloves
1/2 tsp cinnamon

Mix the above together in a small bowl, and mix into the meat with your hands.
Boil about a quarter cup of water, and into a small bowl, add

3 large dried New Mexico chilies (Chile Colorin)
1 or 2 dried Aleppo chilies
2 dried Chile deArbol chilies

Break the chilies into small bits first, then pour the boiling water over them. Let them rehydrate for a few minutes, until soft... then put in a blender with:

3 TBS cider vinegar
8 cloves garlic, minced
dash of Tequila

Puree until smooth, then mix into meat (again, with your hands.) Form the meat into a ball, cover well with plastic wrap, and refrigerate for three or four days.