Chorizos

• 2 pounds pork tenderloin
• 5 each ancho chilies
• 1/2 teaspoon coriander seeds toasted
• 1/2 teaspoon peppercorns
• 18 teaspoon cumin seeds
• 2 tablespoons paprika sweet
• 23 cup white vinegar
• 1/2 pound pork fat
• 2 each pasilla chiles
• 3 each cloves
• 1/2 teaspoon oregano
• 4 each garlic cloves peeled, crushed
• 2 1/2 teaspoons salt

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

pork tenderloin, ancho chilies, coriander seeds, peppercorns, cumin seeds, paprika sweet, white vinegar, pork fat, chiles, cloves, oregano, garlic, salt

Taken from recipeland.com/recipe/v/chorizos-41232 (may not work)