This spicy, soft sausage is not likely to be available outside of Mexico and parts of the USA. This recipe makes enough for several meals of chorizo burritos, or you can enjoy the sausage on its own.
With a coarse meat grinder or food processor, grind together:
1 kg lean pork
250 g beef or pork fat
When well ground, add:
2 medium onions, chopped
8 cloves garlic, minced
125 ml cider vinegar
60 ml tequila (optional)
60 ml ground chili pepper
15 ml salt
7 ml ground cumin
5 ml cinnamon
5 ml oregano
Grind together until well blended. Mold into 250-gram lumps and place on a cookie sheet covered with waxed paper. Leave at room temperature for 2 hours, and then refrigerate. After 6 hours, the chorizo is ready to be used or frozen.