Name: El Charro Chorizo (Mexican Sausage)
Ingredients: 6 lb Lean ground beef; 2 c White wine; 1 c Wine vinegar; 3 ts Salt; 4 tb Oregano; 1/2 c Garlic puree -- *; 8 oz Ground red chile -- not; Chili powder; 2 qt Red chile paste -- **

Questions to ask a pro-choice legislator: 1. Are you willing to explain why a baby's right not to be killed is less important than a woman's right not to be pregnant? 2. Are you willing to explain why most cities have laws forbidding cruelty to animals, but you oppose laws forbidding cruelty to human fetuses? Are they not at least living animals? 3. Are you willing to explain why government is unwilling to take away the so-called right to abortion on demand even though it harms the unborn child; yet government is increasingly willing to take away the right to smoke, precisely because it harms innocent non-smokers, killing 3,000 non-smokers a year from cancer and as many as 40,000 non-smokers a year from other diseases? 4. And if you say that everything hangs on whether the fetus is a human child, are you willing to go before national television in the oval office and defend your support for the 'Freedom of Choice Act' by holding in your hand a 21 week old fetus and explaining why this little one does not have the fundamental, moral, and constitutional right to life? Are you willing to say to parents in this church who lost a child at that age and held him in their hands, this being in your hands is not and was not a child with any rights of its own under God or under law?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meats, Mexican	6	Servings

INGREDIENTS

6	lb	Lean ground beef
2	c	White wine
1	c	Wine vinegar
3	ts	Salt
4	tb	Oregano
1/2	c	Garlic puree — *
8	oz	Ground red chile — not
		Chili powder
2	qt	Red chile paste — **

INSTRUCTIONS

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
** See Salsa De Chile Colorado recipe
This recipe is from my husband Ray's mother, Maria Flores. We adapted it
for the restaurant. Although she had a perfectly fine kitchen, Dona Flores
had Ray's dad build for her a wood stove in a back room where she would be
content turning out not only chorizo, but tamales, and tortillas so large
and fine they would drape the entire length of her arm.
Chorizo is usually not stuffed into sausage casings, but is used like
ground beef. We like to saute it and then scramble eggs into it and roll
the mixture in flour tortillas for breakfast burritos.
Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and
garlic puree. Add ground red chile gradually, kneading it in with our
hands. Gradually knead in the chile paste. Place in large ceramic bowl,
cover with plastic and refrigerate overnight. Drain any liquid. Use in a
day or two, or divide into individual portions and freeze.
Yield: 6 pounds
Recipe By     : El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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