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1 pound dry red chile peppers
6 pounds lean pork, ground fine
1 cup white or cider vinegar
6 cloves garlic
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
1 pinch sugar
Salt, to taste
Soak chile peppers and pork in vinegar overnight.
The next day, remove the chiles and grind them to a paste with all the seasonings.
Drain the meat thoroughly and place in a bowl.
With a wooden spoon, blend the chile paste with the pork until very well mixed.
Use in bulk form or make into patties.
Southwestern Beef and Pork Recipes
Mexican Beef and Pork Recipes
Southwestern Recipes Index