Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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