| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 20 | Servings | |
INGREDIENTS
| 1/2 | c | Hatch red enchilada sauce |
| 3 | ts | Oregano |
| 1/2 | c | Dried red chiles; ground |
| 2 1/2 | lb | Lean ground beef (or half beef; half pork, ground) |
INSTRUCTIONS
Colonel Hatch's Chorizo (from the Hatch Chile Cookbook) NOTE: Use only ground beef or beef and pork mixture in this recipe. Mix the enchilada sauce and the oregano with the ground chile. Put the meat in a large glass bowl or non-reactive pan. Cover the meat with the sauce and marinate overnight in the refrigerator. Next, pour off any excess liquid. To cook, crumble the desired amount with a fork and fry in a skillet. The chorizo may be frozen into serving size packages, or may be stuffed into sausage casings. Makes 40 sausages. *Please note: recipe requires advance preparation. Dot's notes: I used half ground beef, half ground pork, dried oregano, and Hatch-brand enchilada sauce. Now you know why I'm always on the prowl for Hatch-brand stuff in Michigan. This recipe makes a lot of chorizo. I divided it into some 4 and some 8 oz. portions, wrapped it tightly in plastic wrap, then aluminum foil and froze it. It makes absolutely wonderful breakfast burritos and you can also use it in the Blue Cornbread and Chorizo stuffing recipe found in Steven Pyle's New Texas Cuisine. Enjoy. Detroit Dot <[email protected]> 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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