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Chorizo #1 meats 1 clove (large) garlic 1 teaspoon salt 2 tablespoon mild chile powder (california chile; ) (up to) 3 tablespoon hot chile powder (new mexico chile) 1/2 teaspoon dried leaf oregano 2 tablespoon vinegar 1 tablespoon water 1 lb boneless pork In a small bowl, mash garlic with salt to make a paste. Add chile powders. Crush oregano to fine crumbs and add to garlic mixture with vinegar and water. Grind pork with fine blade of meat grinder or food processor. Add garlic mixture; mix well. Cover tightly and refrigerate 24 hours to blend flavors. Chorizo may be stored in refrigerator 3-4 days before cooking. - Freeze for longer storage. Makes 1 pound of chorizo. Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST From Glen Hosey's Recipe Collection Program, hosey@erols.com From: Walt Gray Date: 16 Apr 97 Mastercook Recipes (Mailing List) Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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