Chorizo

1 pound ground pork

2¼ teaspoons Mexican Chili powder (see note below)

2 teaspoons salt

½ teaspoon spicy paprika

¼ teaspoon black pepper

½ teaspoon minced garlic

2 teaspoons tequila

2 teaspoons sherry vinegar

Add all of the dry ingredients to the pork and mix well. Add the garlic, tequila, and sherry vinegar and mix well. Refrigerate the mixture for 24 hours before using.

You can stuff this into casings, or you can crumble it and cook it.