Categories: Pork/ham, Mexican, Sausages 
      Yield: 10 servings 
  
      2 lb Pork tenderloin (ground ok)       1/2 lb Pork fat 
      5    Chiles anchos                       2    Chilies pasilla 
    1/2 ts Coriander seeds (toasted)           3    Cloves 
    1/2 ts Peppercorns                       1/2 ts Oregano (Mexican Blended) 
    1/8 ts Cumin seeds                         4    Garlic cloves (peel/crush) 
      2 tb Sweet paprika                   2 1/2 ts Salt 
    2/3 c  Mild white vinegar                  2 fl Vodka (if wanted) 
  
  Chop the meat roughly, (or purchase ground pork), together with the fat. 
   
  Toast the chilies well, turning them from time to time so they do not burn. 
  While they are still warm and flexible, slit them open and remove the seeds 
  and veins.  As they cool off they will become crisp. 
   
  Grind the spices together withe the chilies. 
   
  Mix the ground spices and chilies with the rest of the ingredients and rub 
  them well into the meat with your hands. 
   
  Cover the mixture and set it aside in the refrigerator to season for 3 
  days, stirring it well each day. (Before using, fry a little of the meat 
  and taste to see if it has enough salt and seasoning.) 
   
  Normally the meat would be put into sausage casings, however, I just use it 
  straight from the bowl.  If you don't want to stuff the meat into casings 
  at all, leave it to mature for about a week.  Store it in containers in the 
  freezer compartment of the refrigerator.