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1 pound dry red chile peppers
6 pounds lean pork, ground fine
1 cup white or cider vinegar
6 cloves garlic
1 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
1 pinch sugar
Salt, to taste
Soak chile peppers and pork in vinegar overnight.
The next day, remove the chiles and grind them to a paste with all the seasonings.
Drain the meat thoroughly and place in a bowl. With a wooden spoon, blend the
chile paste with the pork until very well mixed. Use in bulk form or make into
patties.
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