On May 11, 11:09*am, "weedhopper" > wrote:
> "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".

Any international food marget should have ground (molido) bay leaves
in the Mexican section. I use them for pasta sauce. I was upset when
Penzey's quit carrying the ground bay leaves.

--Bryan