Chorizo (mexican sausage) #2
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Chiles, New Mexico, dried |
| ½ | medium | Onions; quartered |
| 4 | Garlic cloves; minced | |
| 2½ | teaspoon | Oregano leaves; crumbed |
| ½ | cup | Vinegar, wine, red |
| 2¼ | pounds | Pork, ground |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Cumin, ground |
| ½ | teaspoon | Pepper, red, ground |
Directions
"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 (2¼ 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