Chorizos

Directions

1. 1
   Chop the meat roughly, (or purchase ground pork), together with the fat.
2. 2
   Toast the chilies well, turning them from time to time so they do not burn.
3. 3
   While they are still warm and flexible, slit them open and remove the seeds and veins.
4. 4
   As they cool off they will become crisp.
5. 5
   Grind the spices together withe the chilies.
6. 6
   Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands.
7. 7
   Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day.
8. 8
   Normally the meat would be put into sausage casings, however, I just use it straight from the bowl.
9. 9
   If you don't want to stuff the meat into casings at all, leave it to mature for about a week.
10. 10
    Store it in containers in the freezer compartment of the refrigerator.