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Ingredients:
1 lb lean pork
2 tbsp chili powder
1 tsp oregano, handrubbed
1 tsp salt
1 each garlic clove, pressed
2 tbsp vinegar
Instructions:
Grind coarsely or chop pork. Add all other ingredients and mix
thoroughly. Let stand for several hours. Fry without adding fat for
about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator. It
will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo
From Elena's Secrets of
Mexican
Cooking by Elena Zelayeta
Prentice-H ll (c) 1958
Servings: 20
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. Unknown
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Chorizo A La Mexicana (Mexican Sausage) Recipe brought to you by Mexican Recipes To-Go
