5 kilos of chorizo
5 kilos of pork collar
25 grams of pepper
25 grams of cumin
25 grams of thyme
25 grams of chinese oregano
25 grams of laurel
25 grams of clove
200 grams of garlic( whole garlic)
1 kilo of cascabel chile aka rattle chile
1/2 liter of apple cider vinegar to taste
Mode of preparation
Clean out the peppers removing the stems and seeds and let them soak in the apple cider vinegar.
Meanwhile grind all of the spices ( if not grinded but you can buy them grinded if you wish)
Rub some of the spices on the meat all over the meat..rub it ...rub it...yeahh..yes...oh yes!
Grind the chiles and the garlic together.
Save the rest of the vinegar where you soaked the meat.
Grind the meat in your meat grinder.
Now mix the chiles, garlic and meat together and add the rest of the vinegar you saved. Add the rest of the spices and salt to taste.
* You can add some ground ginger to prevent heartburn...you just need about 10 grams...no more than that or the meat will just taste like ginger...this is optional tho .
* It is best to leave the chiles soaking in vinegar the day before
* the 5 kilos of pork collar is the thickest part of the pork loin and has streaks of grease in between already....you can also use 4 kilos of leg of pork and 1 kilo of pork cheek.
Edited by miller408 - 2/26/16 at 8:07pm