In a bowl, mix together ground pork, ground beef, duck egg yolks, onions, raisins, grated cheese, tomatoes and garlic. Set aside.
Cut a portion of the pig's caul fat and place a handful of the morcon mixture on it.
Spread out the mixture and top with 2 to 3 slices of the chorizo.
Roll the morcon like a cylinder and do the same with the rest of the mixture.
Arrange the morcon on a deep plate with the annatto water and put in the steamer filled to 3/4 and steam for 4 to 5 hours on a very low fire.
Let cool. When cooled, remove the morcon from the steamer and slice then place on a platter.
Simmer the morcon drippings until it solidifies.
Pour oil and dripping over morcon slices. Garnish with fried garlic on top.
Serve immediately with steamed rice.