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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


  1. Soak chile peppers and pork in vinegar overnight.
  2. The next day, remove the chiles and grind them to a paste with all the seasonings.
  3. Drain the meat thoroughly and place in a bowl.
  4. With a wooden spoon, blend the chile paste with the pork until very well mixed.
  5. Use in bulk form or make into patties.

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