Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature
for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up
to a week. Or, freeze the chorizo in small portions and use as needed.)
There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.
From: Josefina Duran in Cumpas, Sonora.
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