Chorizo sausages originated in Spain and Portugal. Unlike most varieties of Iberian chorizo (which is a cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is actually a raw sausage that must be cooked before eating. Chorizo is usually employed in relatively small quantities to add a great flavor boost to countless Mexican dishes:  Stirred into scrambled eggs,eat as-is (with tortillas and sliced avocado), use to fill burritos or tacos, combined with diced, cooked or sautéed potatoes as a filling for tacos, enchiladas, mixed with melted cheese to make queso fundido (also called choriqueso), use as a dip or spread on tortillas, tostadas, or bread.

Ingredients:

• 2 Mexican cinnamon sticks, or 1 regular cinnamon stick
•  5 whole cloves
• 3⁄4 teaspoon cumin seeds
•  10 whole peppercorns
• 1 Tab Chimayo chile powder (Savory – Ground New Mexican Hot Red Chiles)
• 1 Tab medium hot or hot New Mexican chili powder (Savory – Ground Molido Chile)
• 1 tsp ground Jalapeño Chili powder
• 1 Tab Mexican oregano
• 4 large garlic cloves, minced
• 1⁄2 tsp Kosher salt
• 3 Ancho chiles, stemmed, seeded, and finely chopped
• 1⁄4 cup of red wine vinegar (plus 1⁄4 cup of water as needed)
• 1 pound ground pork or pork sausage
• 6 oz pork belly (slightly frozen, an hour or two in freezer)

Directions:

1. Combine cinnamon, cloves, cumin seeds and peppercorns in a small, dry, non-stick sauté pan over medium heat.
2. Roast, shaking the pan frequently, until the aromas are released (about two minutes).
3. Removed from heat and let cool.
4. Place spices in spice or coffee grinder to pulverize (or use motor and pestle).
5. Set aside.
6. Put all ingredients (EXCEPT ground pork and pork belly) into food processor.
7. Run at high speed until it forms a paste (added extra water sparingly as needed).
8. When it is a paste, remove to bowl.
9. Chop pork belly in food processor.
10. Add to the bowl with the spice paste.
11. Add ground pork to bowl and mix all ingredients together thoroughly (use spoon or nitrile gloves).
12. Cover and refrigerate for two days, or separate into balls and freeze up to 3 months.

Source:  Mary Oswell and Stan Pezdick