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Ingredients:
3 oz chiles, new mexico, dried
1/2 medium onions, quartered
4 garlic cloves, minced
2 1/2 tsp oregano leaves, crumbed
1/2 cup vinegar, wine, red
2 1/4 lb pork, ground
1 1/2 tsp salt
1/2 tsp cumin, ground
1/2 tsp pepper, red, ground
Instructions:
Deliciously spicy as a filling, chorizo can also e shaped into
sausage patties or links."
Soak chiles in vinegar until soft (3 hours). Remove stems and
seeds.
Place chiles, vinegar, and onion in a blender; whirl until smooth.
In a large bowl, combine chile puree, pork, garlic, salt, oregano,
cumin, and ground red pepper; mix well. Cover and refrigerate for at
least 2 hours or until next day. Crumble desired amount of pork
mixture into a frying pan over medium-high heat. Cook, stirring,
until browned (about 7 minutes). Drain off any fat. Or shape mixture
into patties or links and cook until no longer pink inside (about 10
minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255
calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic &
Contemporary Recipes. MM by Lyn
Servings: 9
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Chorizo (Mexican Sausage) No2 Recipe brought to you by Mexican Recipes To-Go
