|Lean pork trimmings||2 Pound|
|Beef fat/Pork fat||8 Ounce|
|Onions||2 Medium, quartered|
|Garlic||8 Clove (40 gm), pushed through a garlic press|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Tequila||1⁄2 Cup (8 tbs)|
|Ground red chili||1⁄4 Cup (4 tbs) (Mild Or Hot)|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground mexican oregano||1 Teaspoon|
1 Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
2 Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.
3 Stuff the casings. First cut the casing into 3-foot lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch, intervals with heavy thread.
4 Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.
5 After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.