Chorizo (mexican sausage) #2

Chorizo (mexican sausage) #2
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Chorizo (mexican sausage) #2 ingredients

  • 3 oz Chiles, New Mexico, dried
  • 1⁄2 med onions, quartered
  • 4 garlic cloves, minced
  • 2 1⁄2 t Oregano leaves, crumbed
  • 1⁄2 c Vinegar, wine, red
  • 2 1⁄4 lb pork, ground
  • 1 1⁄2 t Salt
  • 1⁄2 t Cumin, ground
  • 1⁄2 t Pepper, red, ground

Cooking Chorizo (mexican sausage) #2

1. "deliciously spicy as a filling, chorizo can also e shaped into sausage patties or links.
2. " soak chiles in vinegar until soft (3 hours).
3. Remove stems and seeds.
4. Place chiles, vinegar, and onion in a blender; whirl until smooth.
5. In a large bowl, combine chile puree, pork, garlic, salt, oregano, cumin, and ground red pepper; mix well.
6. 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.
7. Cook, stirring, until browned (about 7 minutes).
8. Drain off any fat. Or shape mixture into patties or links and cook until no longer pink inside (about 10 minutes).
9. Makes 8 to 10 servings (2

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