Chorizo (mexican Sausage) #2 Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Chiles, New Mexico, dried
1/2 medium: Onions, quartered
4: Garlic cloves, minced
2 1/2 tsp: Oregano leaves, crumbed
1/2 cup: Vinegar, wine, red
2 1/4 lbs: Pork, ground
1 1/2 tsp: Salt,
1/2 tsp: Cumin, ground
1/2 tsp: Pepper, red, ground
Directions:
"Deliciously spicy as a filling, chorizo can also e shaped into
sausage patties or links."
Soak chiles in vinegar until soft (3 hours). Remove stems and
seeds.
Place chiles, vinegar, and onion in a blender; whirl until smooth.
In a large bowl, combine chile puree, pork, garlic, salt, oregano,
cumin, and ground red pepper; mix well. Cover and refrigerate for at
least 2 hours or until next day. Crumble desired amount of pork
mixture into a frying pan over medium-high heat. Cook, stirring,
until browned (about 7 minutes). Drain off any fat. Or shape mixture
into patties or links and cook until no longer pink inside (about 10
minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255
calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic &
Contemporary Recipes. MM by Lyn
Source from luhu.jp
sausage patties or links."
Soak chiles in vinegar until soft (3 hours). Remove stems and
seeds.
Place chiles, vinegar, and onion in a blender; whirl until smooth.
In a large bowl, combine chile puree, pork, garlic, salt, oregano,
cumin, and ground red pepper; mix well. Cover and refrigerate for at
least 2 hours or until next day. Crumble desired amount of pork
mixture into a frying pan over medium-high heat. Cook, stirring,
until browned (about 7 minutes). Drain off any fat. Or shape mixture
into patties or links and cook until no longer pink inside (about 10
minutes). Makes 8 to 10 servings (2 1/4 pounds). Per serving: 255
calories, 16 g protein, 5 g carbohydrates, 19 g total fat, 70 mg
cholesterol, 380 mg sodium. Source: Sunset Mexican Cookbook Classic &
Contemporary Recipes. MM by Lyn
Source from luhu.jp