Fiery hot chorizo

Yield: 6 servings

Measure Ingredient
2 teaspoons Crushed red chile
1 pounds Pork butt, ground
1 pounds Beef chuck, ground
¼ teaspoon Liquid smoke
3 tablespoons Wine vinegar
2 Garlic cloves, crushed
1 teaspoon Salt
¾ teaspoon Coarsely black pepper
2 teaspoons Brown sugar
1½ teaspoon Dried oregano
1 teaspoon Ground cumin
1 teaspoon Paprika, optional (for color)

Combine all ingredients together, using your hands to mix well.

Refrigerate for at least 30 minutes. Fill the casings and twist into 8 inch links or make patties. To cook, boil in a skillet in a small amount of water for 5 seconds and then fry until brown in a skillet, adding a little oil if necessary.

FROM: Stephanie Dicamillo, Jul-13-90 10:21am Source: July/August issue of Chile Pepper magazine

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