4½ oz. Gordon Choice Canola/Extra Virgin Olive Oil
4½ oz. Markon Jumbo Red Onion, small diced
¾ oz. Markon Ready Set Serve Peeled Garlic
4½ oz. Mezcal
2½ oz. Gordon Choice Red Wine Vinegar
13½ oz. Recipe: Red Pepper Paste (see preparation, below)
6½ lb. Beets
½ oz. Kosher Salt
¾ oz. Gordon Choice Canola/Extra Virgin Olive Oil
2 Tbsp. Trade East Smoked Paprika
2 Tbsp. Trade East Hot Chili Powder
1 Tbsp. Trade East Ground Chipotle Chili Pepper
1 tsp. Trade East Ground Cumin
¼ tsp. Trade East Ground Cinnamon
½ tsp. Trade East Ground Coriander
¼ tsp. Trade East Ground Nutmeg
¾ oz. Kosher Salt
PREPARE THE ROASTED BEET CHORIZO BULK:
Heat a convection oven to 350°F.
Trim and peel the beets, removing and discarding the stem and outside skins.
Combine the beets with ½ oz. of salt and ¾ oz. of oil and toss in a stainless steel bowl.
Wrap each beet individually, first in a piece of parchment, followed by a sheet of foil. Place on a roasting rack inside a sheet tray.
Roast for 1 hour, or until they are just cooked through.
Cool the wrapped beets completely under refrigeration.
Unwrap and quarter the beets.
Pulse the beets in batches using a food processor to create a uniform small dice or fine grind.
Line a perforated sheet tray with cheesecloth, placed on top of an additional sheet tray. Spread the beet granules evenly on the cheesecloth and refrigerate uncovered overnight to remove excess moisture.
Store the beets in a stainless steel bowl for the cooking process.
Combine all of the spices and salt in a mixing bowl. Reserve spice mixture for cooking.
Heat a large rondeau over medium/low heat and add the oil.
Add the onions and garlic and sweat down (do not brown).
Add the ground beets and turn the heat to medium high, sautéing with a wooden spoon or spatula.
Fold in the spice mixture, stirring to evenly coat the beets.
Deglaze the pan with the mezcal and red wine vinegar, and reduce the liquid by at least half.
Fold in the red pepper paste to give the chorizo body.
Taste and adjust with salt and pepper, if desired.
RED PEPPER PASTE
1 can Roasted Red Peppers, drained
PREPARE THE RED PEPPER PASTE:
Clean the drained peppers. Remove and discard any seeds, skins or pith.
Transfer to a stainless steel bowl lined with a strainer to remove as much of the bitter liquid as possible.
Purée the peppers in a blender until smooth.
Reduce the puree by half in a saucepot over medium/low heat, stirring frequently about 45 minutes to create a consistency similar to tomato paste.
Place in a storage container and refrigerate until needed.