Chorizo a la mexicana (mexican sausage)

Yield: 20 servings

Measure Ingredient
1 pounds Lean pork
2 tablespoons Chili powder
1 teaspoon Oregano, handrubbed
\N \N From Elena's Secrets of
\N \N Cooking by Elena Zelayeta
\N \N Prentice-Hall (c) 1958
1 teaspoon Salt
1 \N Garlic clove, pressed
2 tablespoons Vinegar

Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks. 3 oz. or ⅓ cup = 1 chorizo Mexican

Similar recipes