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Fiery Hot Chorizo

2 ts Crushed red chile
1 lb Pork butt, ground
1 lb Beef chuck, ground
1/4 ts Liquid smoke
3 tb Wine vinegar
2 Garlic cloves, crushed
1 ts Salt
3/4 ts Coarsely black pepper
2 ts Brown sugar
1 1/2 ts Dried oregano
1 ts Ground cumin
1 ts Paprika, optional (for color)


Combine all ingredients together, using your hands to mix well. Refrigerate for at least 30 minutes. Fill the casings and twist into 8 inch links or make patties. To cook, boil in a skillet in a small amount of water for 5 seconds and then fry until brown in a skillet, adding a little oil if necessary.



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