"Goomba38" > wrote in message
. ..
> Last night I made chorizo per the recipe in Rick Bayless' "Mexico, One
> Plate at a Time" cookbook. It calls for you to grind the bay leaves with
> mortar and pestle, which I don't own. I tried to do it in the food
> processor, even adding the salt from the recipe to act as an abrasive but
> it barely worked.
> Any other suggestions to get the job done?

It's a pain. My solution; I purchased Ground Bay Leaves at Publix. The
brand name is "Badia".