In a large container, all the ingredients are made for 10 minutes (use your hands) and leave in a cool place until the next day. The guts are washed inside and out with soap that if you owe them to rinse well.
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| Ingredients to make antioquen chorizos: |
| 2½ kilograms of picada pork small pork 5½ kilograms of bacon without minced skin of met Azafran or achote 11½ tablespoons of salt 1 teaspoon of pepper 1 pack of pork guts |
Ingredients to make antioquen chorizos:
2. They are filled with the Mescla if you have a large funnel is easier to fill them, they are tied every 10 centimeters
3. They get rid of a pin to take the air and hang in a cool and aerated place. Or if you want you put them in the fridge and you are taking them out as you consume them
4. cooking trucks:
5. If you want to put them in a pot with a little water and the chussas with a fork and let the water dry and fry in their very fat if not the fries in light oil is, which are more fatty chorizo And again my mothers recipe, you can eat them with Arepa and Limon, or with rough steamed and salad, good appetite
