Wednesday, September 21, 2005

Chorizo - Mexican Sausage

Mexicans cookd not only make chorizo for lunch and dinner but for breakfast either saute with potatoes and serve with eggs and tortillas or as the filling of a breakfast burro.


6 pounds ground beef(or half ground pork or turkey)
2 cups white wine or other liquid
1 cup vinegar
1 teaspoon salt
4 tablespoons dried oregano
1/2 cup garlic puree
8 ounces red Chile powder
2 quarts salsa Adobo

combine the ground meat, liquid and vinegar thoroughly. Add salt, oregano and garlic. Add the chile powder gradually, kneading it in with your hands. Gradually knead in chile paste. Place in a large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid. Use in a day or two or divide into meal size portions and freeze.

Note: Wear vinyl gloves when kneading or you will have orange fingernails for a day or two.

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