Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Chorizo (mexican sausage) #2

Yield: 9 Servings

Ingredients:

• 3 oz Chiles New Mexico dried
• 1/2 md Onions; quartered
• 4 Garlic cloves; minced
• 2 1/2 ts Oregano leaves; crumbed
• 1/2 c Vinegar wine red
• 2 1/4 lb Pork ground
• 1 1/2 ts Salt
• 1/2 ts Cumin ground
• 1/2 ts Pepper

Instructions:

red ground 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

Web Standards & Support: