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Chorizo

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CATEGORY CUISINE TAG YIELD
Meats Mexican Main, November96 1 Servings

INGREDIENTS

2 lb Pork butt
1/2 lb Pork fat
6 Feet pork casings; if you are stuffing
1 tb Cider vinegar
1/2 c Red wine
6 Cloves garlic; pressed
2 tb Good chile powder
2 ts Cayenne
1 1/2 ts Mexican oregano
1 1/2 ts Salt
1 ts Ground cumin

INSTRUCTIONS

Grind the pork and fat on the smaller disk. Mix in other ingredients. If
stuffing, tie off in 8 inch lengths. Cover with plastic wrap and
refrigerate overnight. Otherwise, form into patties and freeze separated by
wax paper.
Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2
anchos, 4 de arbols, 4 chipotles for this powder.
Recipe by: Kit Anderson
Posted to bbq-digest by "Harry Jiles" <harryo@dave-world.net> on Feb 9,
1998

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