Preparation

Finely chop the bacon and the meat. Toast, devein and grind the chili with all the ingredients, vinegar and salt. then mix it well with the minced meat and bacon.

With this mixture, fill the well-washed guts, and tie them approximately 10 cms. One of another.

they are kept for a month.

Ingredients

  • 1/2 kg. pork pulp
  • 50 grams wide chili
  • 175 grs. bacon
  • 15 grams from chile pasilla
  • 1/2 small onion
  • 1/2 cup of vinegar
  • 1 clove garlic
  • 1 pinch of cumin and 1 clove
  • 1 gr. pepper
  • 1 gr. cinnamon
  • 1 gr. coriander seeds
  • 1 gr. oregano
  • 3 grams paprika
  • medium pork tripe
  • Salt