INGREDIENTS

INSTRUCTIONS

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then.  Put
the peeled garlic in a blender with about 2 cups of water, and  puree.
Drain, if necessary, and store in a tightly closed glass jar  in the
refrigerator.  ** See Salsa De Chile Colorado recipe  This recipe is
from my husband Ray's mother, Maria Flores. We adapted  it for the
restaurant. Although she had a perfectly fine kitchen,  Dona Flores had
Ray's dad build for her a wood stove in a back room  where she would be
content turning out not only chorizo, but tamales,  and tortillas so
large and fine they would drape the entire length of  her arm.  Chorizo
is usually not stuffed into sausage casings, but is used like  ground
beef. We like to saute it and then scramble eggs into it and  roll the
mixture in flour tortillas for breakfast burritos.  Combine ground
meat, wine and vinegar thoroughly. Add salt, oregano  and garlic puree.
Add ground red chile gradually, kneading it in with  our hands.
Gradually knead in the chile paste. Place in large ceramic  bowl, cover
with plastic and refrigerate overnight. Drain any liquid.  Use in a day
or two, or divide into individual portions and freeze.  Yield: 6 pounds
Recipe By     : El Charro Cafe Favorite Recipes  From: El Charro Cafe
Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1294
Calories From Fat: 869
Total Fat: 93.9g
Cholesterol: 340.2mg
Sodium: 1485.5mg
Potassium: 1338.8mg
Carbohydrates: 8g
Fiber: 1.5g
Sugar: <1g
Protein: 81.3g