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
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.