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8 kilos pork loin
2 kilos pork head or scraps
1 kilo chiles ancho
60 grams cumin
60 grams oregano
30 grams pepper
6 grams cloves
2 cups garlic
2 liters apple vinegar
1/4 kilo salt

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Heat the vinegar and add the chiles after removing the seeds. When mixture comes to a boil, remove pan from heat and put a lid on it, so that the chiles soften.

Grind the spices with the chiles. To make the process easier, add a few drops of vinegar from time to time. Last of all, mix the meat, finely chopped and ground with the chiles and spices and let the mixture rest overnight.



The casings should be pork intestines, cleaned and cured. The sausages are filled using a funnel. Tie them off tightly, four fingers apart, and poke them with a needle to let air escape, because air can spoil the sausage. It's very important to squeeze the suasgae firmly while filling it so you don't leave any spaces.