Bulk chorizo sausage filling

Yield: 1 Servings

Measure Ingredient
1 large Onion; minced
1½ pounds Ground beef; (original called for 1# beef, 1/2# pork butt)
2 teaspoons Chile powder
2 teaspoons Dried oregano; crumbled
½ teaspoon Ground cumin
¼ teaspoon Cinnamon
1 teaspoon Salt
½ teaspoon Liquit hot pepper seasoning
5 tablespoons Cider vinegar

Adapted from Sunset Mexican Food Cook Book, 1972 Combine everything really well and let chill several hours or overnight. To preparie, lightly brown over medium heat in a large skillet. Drain off grease.

Use a bit in soup for flavoring, scramble with eggs, use as a taco filling.

Posted to JEWISH-FOOD digest by Phatwolf <donutdolly@...> on May 26, 1998

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