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chorizo 1 Pound Dry Red Chile Peppers
6 Pounds Lean Pork, Ground Fine
1 Cup White Or Cider Vinegar
6 Cloves Garlic
1 Teaspoon Ground Cloves
1 Teaspoon Ground Cumin
1 Teaspoon Mexican Oregano
1 Teaspoon Ground Cinnamon
1 Pinch Sugar
salt, To Taste soak Chile Peppers And Pork In Vinegar Overnight. the Next Day, Remove The Chiles And Grind Them To A Paste With All The Seasonings. Drain The Meat Thoroughly And Place In A Bowl. With A Wooden Spoon, Blend The Chile Paste With The Pork Until Very Well Mixed. Use In Bulk Form Or Make Into Patties. |
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