Tara Deen wrote: Chorizo (Tex Mex) Chorizo 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chile powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Chorizo (Tex Mex) 2 lb Lean pork trimmings 1/2 cup Cider vinegar 1/4 cup Ground red chile, mild OR hot 1/4 cup Tequila (optional) 1 tsp Ground cinnamon 8 oz Beef OR pork fat 1 1/2 tsp Ground cumin 2 med. Onions, quartered 1 tsp Ground Mexican oregano 8 Cloves garlic, pressed 1 Tbsp Salt pork casings Much Snippage: Made one Chorizo Recipe out of these 2 that Tara posted some time ago, Used lots of Tony Flynns Oj Hab Powder I'm taking these up to The Pistol Club Gourmet Society Tapas Bar and Liver cleansing station <g>. Had thought of doing New Yawk style hot Dawgs with Chile but found out that we don't do All beef Frankfurters (Kosher style here in Oz). All the ones I have found so far are Pork.. Luke in Oz The whole aim of practical politics is to keep the populace alarmed and hence clamorous to be led to safety -- by menacing it with an endless series of hobgoblins, all of them imaginary. ~ ~ H.L. MENCKEN (1880-1956)