Name: Chorizo
Yield: About 2 pounds sausage mixture
Cuisine: Mexican
Ingredients: 2 teaspoons salt; 3 large garlic cloves, coarsely chopped; 1 teaspoon black peppercorns; ½ teaspoon dried marjoram, crumbled; 1 Oaxacan pasilla chile, tops and seeds removed, or 1 canned chipotle chile en adobo; 10 ancho chiles, tops and seeds removed, or 3 ounces powdered ancho chile; 4 whole cloves; 2 bay leaves; One 1-inch piece canela; 2 pounds coarsely ground pork (3 parts lean to 1 part fat); ½ teaspoon dried thyme, crumbled; 1 teaspoon dried Oaxacan oregano or ½ teaspoon dried Mexican oregano, crumbled; ¼ cup cider vinegar; ¼ cup dry red wine; 5 feet of ½-inch diameter pork casings (optional)

Preparation info

About
2 pounds
sausage mixture

Difficulty
Medium

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

At the big Juárez market in Oaxaca City I passed the Carnicería Teresita and had to stop. Behind the counter were Hermenegildo Berinstaín Camacho and his wife and son, all sitting on wooden stools eating a lunch of rice, refried beans, and a Mole Amarillo with green beans freshly made and fetched from home by his wife in an enamelware portaviandas (the standard Mexican three-tiered lunch box), with each dish in its own compartment. Above their heads were round links of chorizo like n