| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 5 | (about 3 oz. total) dried New Mexico chiles (up to 6) | |
| 1/2 | c | Red wine vinegar |
| 1/2 | md | Sized onion; quartered |
| 2 1/4 | lb | Ground pork |
| 4 | Cloves garlic; minced or pressed | |
| 1 1/2 | ts | Salt |
| 2 1/2 | ts | Dry oregano leaves |
| 1/2 | ts | Each ground cumin and ground red pepper; (cayenne) |
INSTRUCTIONS
One of my own recipes for Mexican style chorizo can be found within my collection of webpages at http://members.cts.com/crash/m/macknet/sausage.html along with a recipe for Tolucan style chorizo. Not being a recipe follower, I generally start out with my recipe in mind and wing it from there. I let what I've made sit in the 'fridge overnight and then cook up a small patty the next morning to see if I need to adjust the spices or add something...sort of a trial by taste method. I usually make it as bulk sausage rather than stuff it in casings 'cause most of the ways I use it (huevos con chorizo, chorizo y papas, frijoles de olla con chorizo, and such) calls for removing the casing, crumbling it and sautéing it along with some chopped chiles 'n onions. Soak chiles in vinegar until soft (3 hours). Remove stems and seeds. Place chiles, vinegar, and onion in a blender, whirl until smooth. In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper, mix well. Cover and refrigerate for at least 2 hours or until next day. Posted to bbq-digest by Rich McCormack <macknet@cts.com> on Dec 09, 1998, converted by MM_Buster v2.0l.
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