Chorizo (mexican sausage) #2

Yield: 9 Servings

Measure Ingredient
3 ounces Chiles, New Mexico, dried
½ medium Onions; quartered
4 \N 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

"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

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