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Meats | |
| 2 Lbs of ground pork � 6 ounces of ground pork fat (Do not skip the fat it will help in the curing of the chorizo) � 2 Tablespons of salt � 8 Guajillo Peppers � 6 Ancho Peppers � 1 cup of white vinegar � 3 Tablespoons of paprika � 6 garlic cloves, peeled and minced � 2 Bay leaves � 1/3 of a Tablespoon of ground black pepper � � Tablescpoon of ground cumin � 3/4 tablespoon of Mexican oregano � � teaspoon of dry marjoram � � teaspoon of coriander seeds � � teaspoon of dry thyme � 6 cloves � � teaspoon ground allspice | |
| At least one hour before starting to process the meat and pork fat, place them in the refrigerator. This will make the meat easier to handle. Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds, and place in a bowl. Cover with hot water and let sit for 30 minutes. Meanwhile, grind the species and dry herbs using a specie grinder. Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside. Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed. NOTE: At this time you can fry a very small patty to taste the seasonings, and modify to your liking. Place in your refrigerator for a day to season in a well covered glass container. This step will enhance the flavor. After a day mix again the mixture and wrap it in small packages, it will freeze well for months. It can also be stuffed into casings. | |
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