Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing.
The chorizo should be at least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick with fork to eliminate air bubbles in skin. Drain. Set aside broth.
Dry in the sun for a day or dry in the oven with a low heat (200 ° F) for 2 hours.
Place again in pan. Pour back broth (where chorizos were boiled). Add ¾ cup cooking oil or shortening. Simmer until sauces dries and only the oil is left.
Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.