CHORIZO #1

      Title: CHORIZO #1
  Categories: Meat
       Yield: 4 Servings
  
       1    Clove (large) garlic
       1 ts Salt
       2 tb Mild chile powder
            -(california chile)
       2    -(up to)
       3 tb Hot chile powder (new mexico
            -chile)
     1/2 ts Dried leaf oregano
       2 tb Vinegar
       1 tb Water
       1 lb Boneless pork
  
   In a small bowl, mash garlic with salt to make a paste. Add chile
   powders. Crush oregano to fine crumbs and add to garlic mixture with
   vinegar and water. Grind pork with fine blade of meat grinder or food
   processor. Add garlic mixture; mix well. Cover tightly and
   refrigerate 24 hours to blend flavors. Chorizo may be stored in
   refrigerator 3-4 days before cooking. Freeze for longer storage.
   Makes 1 pound of chorizo.
   
   Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
   
   From Glen Hosey's Recipe Collection Program, hosey@erols.com
[ add our full cookbook to your website ] [ Search The Cookbook ]