Especials del Sudoeste
Southwest Specialties
2lbs. boneless pork butt or shoulder
1 garlic clove
2 tbsp. chile powder
1 tbsp. paprika
2 tsp. Mexican oregano,
well crumbled
1 tsp. coarse salt
( I use margarita salt )
3/4 tsp. ground cumin
1/2 tsp. ground cayenne chile
1/4 cup red wine vinegar
Enough pork fat if necessary
to make a
2-to-1 meat to fat ratio.
Cut the meat
(and fat, if necessary)
into chunks.
Spread out on a pie pan or
cookie sheet and place
in the freezer to chill
(not long enough to freeze,
just long enough to become firm).
Grind the meat and fat together
twice,
using a coarse blade.
Remove the skin from
the garlic clove,
finely dice it,
sprinkle it with coarse salt,
and crush it with the
back of a dinner fork.
Add garlic and spices
to the wine vinegar
and knead it well into
the meat/fat mixture.
Cover and refrigerate
at least a couple of hours
or overnight.
The sausage can be stuffed
into prepared casings or
formed into patties or
appropriate size bulk portions
and refrigerated for
up to 3 days before use after
which any remaining
should be frozen.
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