Vegetarian chorizo

8 Servings

Ingredients

QuantityIngredient
2cups(dried; not reconstituted) TVP*
6Dried Anchos or New Mexico chile or some combination of the two
2Dried Chipotles; optional, if you want smokey flavor
½teaspoonCoriander seeds
3Whole cloves
½teaspoonPepercorns
½teaspoonOregano
¼teaspoonCumin seeds
1smallPiece cinnamon; about 1/3\" x 3/4\"
8Cloves garlic; peeled and crushed
2teaspoonsPaprika
2teaspoonsSalt
¼cupVinegar
½cupRed wine
¾cupWater or stock
¼cupOil or more

Directions

* TVP = Textured Vegetable Protein, check your local health food stores.

Toast chiles in wok/cast iron skillet until they start to smell roasted.

Make sure you don't burn them. Open them and discard seeds and membrane.

Cool.

Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.) Put TVP in a container. Add spice mixture and liquid and pressed garlic.

Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1½ cups. Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting.

jonathan kandell, tucson, jkandell@...

CHILE-HEADS ARCHIVES

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