Chorizo (Mexican Sausage)

This can be enjoyed formed into patties and fried or crumbled and added to
other dishes. Traditionally, chorizo is made in links; however, it is almost
always removed from the casings before use. You will find it simpler and
easier to make it in bulk. Refrigerated, chorizo will keep for at least a
week. You can freeze it for up to 3 months.

4 Dried ancho chiles
4 Dried Habanero chiles
2 lb. Wild Boar butt, with fat, coarsely ground ( use any pork butt if you
can't find wild boar)
1 Medium white onion, minced
3 Tbls. Apple cider vinegar
10 Garlic cloves, minced or put through a garlic press
2 tsp. Dried leaf Mexican oregano (preferably )
1-1/2 tsp. Ground cumin
1 Tbls. Sweet paprika
1-1/2 tsp. Salt
1-1/2 tsp. Freshly ground black pepper
1/2 tsp. Ground coriander
1/4 tsp. Cinnamon

Preheat oven to 300° F.
Remove stems and seeds from the chiles; cut each chile in half with scissors
and flatten the pieces.
Place the chiles, in a single layer, on a baking sheet, and roast for 5
minutes, being careful not to let them scorch, (the purpose being to remove
any moisture from the dried pods).
Break the chiles into pieces and place them in a blender; pulse until chiles
are uniformly ground.
Place all ingredients in a large bowl and mix.
Make sure all the spices are evenly distributed throughout the meat.
Wrap well with plastic wrap and refrigerate for at least 24 hours before
using.




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Old Magic 1

This sounds great. Thanks.

"Rhonda" > wrote in message
...
> This sounds great. Thanks.
>
Your welcome, I like to mix a little Chorizo with my scrambled eggs. Add a
little cheese on my hash-browns and have chili beans with Habanero sauce on
the side. Good wake up for those slow mornings.
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Old Magic 1