Chorizo

• 3 to 4 lb. hamburger (beef) or ground pork
• salt
• about 1/4 c. vinegar
• 1/4 to 2/3 c. vinegar (add to taste)
• 3 to 4 tsp. salt
• 4 to 8 large cloves garlic (add to taste)
• 2 to 4 level tsp. ground cumin (comino)
• 1 to 2 level tsp. paprika
• 2 to 4 level tsp. marjoram leaves
• 1 to 2 level tsp. basil leaves
• 2 to 4 tsp. whole oregano
• 1 tsp. whole peppercorns
• 4 to 5 whole cloves
• 1 tsp. cilantro seed
• 10 California red dry chiles (wash seed)
• 5 to 10 New Mexico red dry chiles (wash seed)
• 1 to 3 Pasilla chiles (optional for flavor)
• 1 to 3 Huajillo chiles (optional for hotter)
• 3 to 4 c. water, use as needed to make sauce to the consistency of gravy

1. Mix meat in a glass bowl with salt and a little vinegar (about 1/4 cup).
2. May mix 1/2 beef and 1/2 pork.
3. Put all the remaining ingredients in blender to liquefy.
4. Heat blender stuff with a little oil (cover bottom of pan).
5. Add salt to taste.
6. Pour chile sauce into meat (in glass bowl) and mix until all red.
7. Leave set out of refrigerator for at least overnight to absorb flavor. Stir/mix next morning and taste.
8. Add salt if required.
9. Leave set until the evening.
10. Pour any liquid out (if any) that has risen to the top.
11. Put bowl in refrigerator and use as needed, or wrap in freezer clear wrap (portions for 1, 2 or more persons) and freeze.

hamburger, salt, vinegar, vinegar, salt, garlic, ground cumin, paprika, marjoram leaves, basil, oregano, peppercorns, cloves, cilantro, chiles, chiles, chiles, chiles, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744765 (may not work)