COLONEL HATCH'S CHORIZO

      Title: COLONEL HATCH'S CHORIZO
  Categories: Meat
       Yield: 20 Servings
  
     1/2 c  Hatch red enchilada sauce
       3 ts Oregano
     1/2 c  Dried red chiles; ground
   2 1/2 lb Lean ground beef (or half
            -beef; half pork, ground)
  
   Colonel Hatch's Chorizo (from the Hatch Chile Cookbook)
   
   NOTE: Use only ground beef or beef and pork mixture in this recipe.
   
   Mix the enchilada sauce and the oregano with the ground chile. Put
   the meat in a large glass bowl or non-reactive pan. Cover the meat
   with the sauce and marinate overnight in the refrigerator. Next, pour
   off any excess liquid. To cook, crumble the desired amount with a
   fork and fry in a skillet. The chorizo may be frozen into serving
   size packages, or may be stuffed into sausage casings. Makes 40
   sausages. *Please note: recipe requires advance preparation.
   
   Dot's notes: I used half ground beef, half ground pork, dried
   oregano, and Hatch-brand enchilada sauce. Now you know why I'm always
   on the prowl for Hatch-brand stuff in Michigan. This recipe makes a
   lot of chorizo. I divided it into some 4 and some 8 oz. portions,
   wrapped it tightly in plastic wrap, then aluminum foil and froze it.
   It makes absolutely wonderful breakfast burritos and you can also use
   it in the Blue Cornbread and Chorizo stuffing recipe found in Steven
   Pyle's New Texas Cuisine. Enjoy.
   
   Detroit Dot 
   
   Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
   
   From Glen Hosey's Recipe Collection Program, hosey@erols.com
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