Adriana Kutcher
Chirozo Mexicano wors
15 kg of ground pork.
300-400 g salt
4 liters of cider vinegar
1 kg of ancho chile (chile color)
50 g of oregano
50 g of cumin
25 g of cloves
25 g of pepper
150 g of garlic .
preparation:
In a sink or other large plastic container put the meat and mix with salt. Let stand half an hour. Add 2 liters of vinegar and stir well. Should be completely soaked with vinegar, even to cover the meat. Let stand in refrigerator for 24 hours. The next day, clean well chiles anchos with water to remove the seeds and heads. Drain well and put to boil in two liters remaining vinegar for 30 minutes. Drain and grind the chiles and garlic in a grinder or blender with a little cooking liquid so that skins are not whole to form a smooth paste. Grind the spices in a grinder or mortar and pestle, if not powder. Drain meat thoroughly, pressing against a colander or strainer to extract all the vinegar as possible. Add spices and stir well. Then do the same with ancho chile paste and let stand half an hour before packing in bags or plastic casings.enjoy. For a kilo of meat uses six colored peppers, six cloves of garlic, a teaspoon of pepper, a teaspoon of cumin, a teaspoon of oregano and some two or three cloves
Chirozo Mexicano wors
15 kg of ground pork.
300-400 g salt
4 liters of cider vinegar
1 kg of ancho chile (chile color)
50 g of oregano
50 g of cumin
25 g of cloves
25 g of pepper
150 g of garlic .
preparation:
In a sink or other large plastic container put the meat and mix with salt. Let stand half an hour. Add 2 liters of vinegar and stir well. Should be completely soaked with vinegar, even to cover the meat. Let stand in refrigerator for 24 hours. The next day, clean well chiles anchos with water to remove the seeds and heads. Drain well and put to boil in two liters remaining vinegar for 30 minutes. Drain and grind the chiles and garlic in a grinder or blender with a little cooking liquid so that skins are not whole to form a smooth paste. Grind the spices in a grinder or mortar and pestle, if not powder. Drain meat thoroughly, pressing against a colander or strainer to extract all the vinegar as possible. Add spices and stir well. Then do the same with ancho chile paste and let stand half an hour before packing in bags or plastic casings.enjoy. For a kilo of meat uses six colored peppers, six cloves of garlic, a teaspoon of pepper, a teaspoon of cumin, a teaspoon of oregano and some two or three cloves
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