| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Sausage |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Ancho or pasilla chile; ground |
| 1 |
tb |
Dried oregano |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Crushed red pepper |
| 1/8 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
White or rice vinegar |
| 2 |
tb |
Tequila |
| 1 |
lb |
Ground pork |
INSTRUCTIONS
Chorizo is a Mexican sausage that can be used in many ways, chief among
them in breakfast tacos combined with skillet fried potatoes and/or
scrambled eggs. There are many variations - this is my favorite. You can
make it in bulk as it freezes well. Cook as you would ground beef but on
lower heat to avoid burning the spices.
Combine herbs and spices, tequila and vinegar. Add to pork and mix well.
Courtesy of Fran Rich - frich@tenet.edu
Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net
Recipe by: San Antonio Herb Society Cookbook
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13,
1997
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