INGREDIENTS

INSTRUCTIONS

If using the fat, mix it into the meat very thoroughly, then add the other
ingredients in turn and , using your hands, work them together thoroughly.
This is important because the vinegar and the sherry or brandy "cure" the
meat and help prevent it from spoiling. When blended, store the sausage in
an earthenware crock or glass container and let season in a cool place for
at least 24 hours but preferably for 2 or 3 days. Freeze what you don't
plan to use soon. This recipe makes enough chorizo to fill 2 one-pint
containers.
Variation:
For the faint-of-heart, here's a simpler version for a smaller amount of
chorizo. While it isn't as authentic a recipe, it isn't as hot or as highly
spiced, either. And you can make it in a jiffy.
Just coarsely grind 1 pound of pork and mix it very thoroughly with 1
teaspoon salt, 1 tablespoon chili powder, 1 large garlic clove, mashed, 2
tablespoons sherry or brandy, and 2 tablespoons vinegar. Makes enough to
fill a one-pint container.
Chorizo is called for in many Mexican recipes but should be used with
discretion, for it is very highly seasoned. Our own pork sausage is not a
good substitute because it contains sage, which is not a Mexican seasoning.
So, if you can't find a Mexican meat market where chorizo is sold in
links-or you can't locate canned chorizo in specialty food stores-here's
how to make your own. (You can adjust the seasonings to your own taste just
like all good Mexican cooks do.) Chorizo is easy to fix, keeps well
refrigerated, and it's good to have on hand for some of the recipes in this
book.
TRADER VIC'S ROOK OF MEXICAN COOKING Typos by Brenda Adams
<adamsfmle@aol.com>
Recipe By     : Trader Vic's Mexican Cookbook
Posted to MC-Recipe Digest V1 #236
Date: Tue, 8 Oct 1996 17:36:16 -0400
From: ADAMSFMLE@aol.com

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