| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Pork, Mexican, Meats |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork tenderloin (ground ok) |
| 5 |
|
Chiles anchos |
| 1/2 |
ts |
Coriander seeds (toasted) |
| 1/2 |
ts |
Peppercorns |
| 1/8 |
ts |
Cumin seeds |
| 2 |
tb |
Sweet paprika |
| 2/3 |
c |
Mild white vinegar |
| 1/2 |
lb |
Pork fat |
| 2 |
|
Chilies pasilla |
| 3 |
|
Cloves |
| 1/2 |
ts |
Oregano (Mexican Blended) |
| 4 |
|
Garlic cloves (peel/crush) |
| 2 1/2 |
ts |
Salt |
| 2 |
fl |
Vodka (if wanted) |
INSTRUCTIONS
Chop the meat roughly, (or purchase ground pork), together with the fat.
Toast the chilies well, turning them from time to time so they do not burn.
While they are still warm and flexible, slit them open and remove the seeds
and veins. As they cool off they will become crisp.
Grind the spices together withe the chilies.
Mix the ground spices and chilies with the rest of the ingredients and rub
them well into the meat with your hands.
Cover the mixture and set it aside in the refrigerator to season for 3
days, stirring it well each day. (Before using, fry a little of the meat
and taste to see if it has enough salt and seasoning.)
Normally the meat would be put into sausage casings, however, I just use it
straight from the bowl. If you don't want to stuff the meat into casings
at all, leave it to mature for about a week. Store it in containers in the
freezer compartment of the refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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