| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove (large) garlic |
| 1 |
ts |
Salt |
| 2 |
tb |
Mild chile powder (California chile) (up to) |
| 3 |
tb |
Hot chile powder (New Mexico chile) |
| 1/2 |
ts |
Dried leaf oregano |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Water |
| 1 |
lb |
Boneless pork |
INSTRUCTIONS
In a small bowl, mash garlic with salt to make a paste. Add chile powders.
Crush oregano to fine crumbs and add to garlic mixture with vinegar and
water. Grind pork with fine blade of meat grinder or food processor. Add
garlic mixture; mix well. Cover tightly and refrigerate 24 hours to blend
flavors. Chorizo may be stored in refrigerator 3-4 days before cooking.
Freeze for longer storage. Makes 1 pound of chorizo.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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