CHORIZO A LA MEXICANA (MEXICAN SAUSAGE)

      Title: CHORIZO A LA MEXICANA (MEXICAN SAUSAGE)
  Categories: Meats, Breakfast, Mexican
       Yield: 20 Servings
  
       1 lb Lean pork
       2 tb Chili powder
       1 ts Oregano, handrubbed
       1 ts Salt
       1 ea Garlic clove, pressed
       2 tb Vinegar
  
   Grind coarsely or chop pork.  Add all other ingredients and mix
   thoroughly. Let stand for several hours. Fry without adding fat for
   about 30 minutes. If you aren't going to use immediately, pack the
   uncooked chorizo in a crock or glass jar and keep in refrigerator. It
   will keep for several weeks.  3 oz. or 1/3 cup = 1 chorizo
   
                                           From Elena's Secrets of
   Mexican
                                                Cooking by Elena Zelayeta
                                                Prentice-H ll (c) 1958

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