INGREDIENTS

INSTRUCTIONS

ANCHO CHILI PUREE
1. In meat grinder or food processor fitten with steel blade, grind
together pork, beef, pork fat and garlicup If using a food processor,
be sure not to overprocess. Remove and discard any gristle.
2. Place meat in a large bowl. Add paprika, oregano, brown sugar,
salt, red pepper flakes, hot pepper sauce, mixed spices, cinnamon,
cumin and red wine vinegar. Knead by hand to incorporate all
seasonings. Cover and refrigerate overnight.
3. Form meat mixture into fingers about 2 inches long and 1/2-inch in
diameter. Heat olive oil in large skillet. Add enough fingers to make
a single layer and cook in hot oil, over medium heat, turning to
brown all sides, for about 5 minutes. Drain on paper towels.
Serve Chorizo Fingers with Ancho Chili Puree.
Ancho Chili Puree:
1. Heat oil in a small saucepan over high heat. When it just starts to
smoke, add shrimp shells and heads and saute for 1 minute, stirring
constantly, or until bright pink in color. Add shallots, garlic and
anchos. Lower heat and cook, stirring constantly, for about 4 minutes
or until shallots, garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2
minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do
not reduce. Pour into a blender and puree until smooth. Mix masa
harina with enough cold water to make a paste. Then, with the motor
running, add to the puree in the blender. Strain through a fine sieve
and stir in lime juice, honey and salt. Keep warm until ready to use.
Converted by MC_Buster.
NOTES : From Dean Ferring of The Mansion on Turtle Creek, Dallas,
Texas
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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