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Chorizo

Posted By: Joe Ames
Date: Wednesday, May 10, 2000 at 7:17 p.m.

Chorizo

1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar

Mix all ingredients. It is important that the mixture marinate, to allow
the vinegar and the spices to correctly flavor the meat. Allow to sit
overnight in the refrigerator. You may form into patties or links. Fry
in a pan loose until browned, pour off about half of the liquid, then
scramble about six (or more) eggs, and add to the sausage mixture. Heat
thoroughly and serve on warmed flour tortillas.

Chorizo (Tex Mex)

2 lb Lean pork trimmings
1/2 cup Cider vinegar
1/4 cup Ground red chile, mild OR hot
1/4 cup Tequila (optional)
1 tsp Ground cinnamon
8 oz Beef OR pork fat
1 1/2 tsp Ground cumin
2 med. Onions, quartered
1 tsp Ground Mexican oregano
8 Cloves garlic, pressed
1 Tbsp Salt
pork casings

Clean the casings, rinse well with water, then pour vinegar through
them. Set aside. Use a food processor or the coarse blade of a meat
grinder, grind the meat and fat.Add the onions, garlic, vinegar, tequila
and seasonings, using the hotness of chile powder your family and guests
will prefer. Stuff the casings. First cut the casings into 3-ft lengths
and tie one end together. Use either a funnel or filling tube to fill
the lengths.Tie at about 4-inch intervals with heavy thread. Place on a
cookie sheet covered with wax paper. Set on the counter for about 2
hours, then refrigerate. After a day, freeze what you will not use
within a week or two. Mixture should ripen for at least 8 hours before using.

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Messages In This Thread

Chorizo
Joe Ames -- Wednesday, May 10, 2000 at 7:17 p.m.
Oooops. Thanks to Doug Morton for the above. :-) (nt)
Joe Ames -- Wednesday, May 10, 2000 at 7:32 p.m.

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