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Chorizo a la Mexicana (Mexican Sausage)
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CATEGORY
CUISINE
TAG
YIELD
Meats
Mexican
Meats, Breakfast, Mexican
20
Servings
INGREDIENTS
1
lb
Lean pork
2
tb
Chili powder
1
ts
Oregano, handrubbed
1
ts
Salt
1
Garlic clove, pressed
2
tb
Vinegar
From Elena's Secrets of Mexican
Cooking by Elena Zelayeta
Prentice-H ll (c) 1958
INSTRUCTIONS
Grind coarsely or chop pork. Add all other ingredients and mix thoroughly.
Let stand for several hours. Fry without adding fat for about 30 minutes.
If you aren't going to use immediately, pack the uncooked chorizo in a
crock or glass jar and keep in refrigerator. It will keep for several
weeks. 3 oz. or 1/3 cup = 1 chorizo
A Message from our Provider:
“Luck has nothing to do with it”
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