Chorizo A La Mexicana (mexican Sausage) Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean pork,
2 tbsp: Chili powder,
1 tsp: Oregano, handrubbed
1 tsp: Salt,
1 each: Garlic clove, pressed
2 tbsp: Vinegar,
Directions:
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 arent 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 1/3 cup = 1 chorizo
From Elenas Secrets of
Mexican
Cooking by Elena Zelayeta
Prentice-H ll (c) 1958
Source from luhu.jp
thoroughly. Let stand for several hours. Fry without adding fat for
about 30 minutes. If you arent 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 1/3 cup = 1 chorizo
From Elenas Secrets of
Mexican
Cooking by Elena Zelayeta
Prentice-H ll (c) 1958
Source from luhu.jp