Special equipment: meat grinder
For the chorizo: Preheat the oven to 350 degrees F. Toss together the pork, paprika, sugar, tequila, vinegar, salt, chili powder, cumin, black pepper, cayenne pepper, oregano, coriander, garlic and cilantro until thoroughly combined. Spread onto a baking sheet and freeze until about half frozen, and then grind through a meat grinder fitted with a 1/4-inch die. Form into 1-inch balls.
Cut out 1 1/2-inch squares of puff pastry. Cover the chorizo balls with the puff pastry squares and brush with some egg wash. Bake until the puff pastry is golden brown and the chorizo is cooked through, 12 to 15 minutes.
For the beer cheese sauce: Saute the onions and garlic in the butter until translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the beer until incorporated, and then add the cream and bring to a boil. Stir in the Cheddar, salt, sriracha and American cheese and cook until the cheese is melted. Transfer to a blender and blend until smooth. Strain through a fine mesh sieve.
Serve the sauce over the pigs in a blanket.
Any Belgian-style ale can be substituted for Goose Island's Sofie. Your favorite hot sauce may be used in place of Sriracha. For a smoother mouth feel, blend and strain the cheese sauce through a fine mesh sieve.
Recipe courtesy of Chef Justin Haifley