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 Tbsp 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 Tbsp 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



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