very good and easy to make,I add what you see in parenthesises
To Begin Chorizo: In a large bowl place:
2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile {Plus 1 tbls paprika}
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed {I use dried chipotle}
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water
Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
