| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork butt |
| 1 |
ts |
Coarse salt |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Ancho chile powder |
| 4 |
|
Cloves garlic,, minced |
| 1/2 |
bn |
Fresh oregano, chopped |
| 1 |
ts |
Ground coriander |
| 1 |
tb |
Ground cumin |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
In a mediumsize bowl, mix the pork, salt, pepper, chile powder, garlic,
oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an
airtight container, overnight. This allows the flavors to meld. The chorizo
may also be frozen. Yield: 1 pound chorizo
Recipe by: TOO HOT TAMALES SHOW #TH6295 Posted to MC-Recipe Digest V1 #614
by Walt Gray <waltgray@mnsinc.com> on May 18, 1997
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