INGREDIENTS

3 1/2 tsp.  Black Pepper  
3/4 tsp.  Cumin  
3 1/2 tsp.  Coriander  
1 1/4 tsp. Mexican Oregano  
3/4 tsp.  Clove  
2 each  Bay Leaves  
16 each  Garlic cloves 
6 each  Serrano Chile , deseeded 
1/2 cup  Sherry vinegar 
2 1/2 cups  Parsley , chopped 
2 1/2 lbs.  Pork , ground 

DIRECTIONS

1.) In a medium non-stick sauté pan over medium heat, toast the black pepper, cumin, coriander, Mexican oregano, cloves, and bay leaf. Toast for about 15 seconds. Grind the seasoning blend in a spice grinder or coffee grinder.

2.) In a blender or food processor, combine garlic cloves, serrano chilies, sherry vinegar, and parsley. Process until a paste forms.

3.) In a bowl, combine ground spices, parsley paste, and ground pork. Mix well to combine. Refrigerate for service.