Chorizo

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.

Chorizo

1 pound lean ground pork
1 1/2 tablespoons ground dried red chile, mild, medium or hot
1 tablespoon white vinegar
1 medium clove garlic, peeled
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried powdered oregano

Process all ingredients in a food processor for a few seconds, or until well blended. Use at once or refrigerate for up to 3 days. Store in an airtight container in the freezer for up to 1 month.