[CH] Chorizo
Tara Deen (tara@es.usyd.edu.au)
Tue, 02 May 2000 09:14:33 +1000
CH-ers:
Well, I have finally moved house and got away from my possum problem. I
am building great dreams of starting a new garden with at least 20
varieties of chiles in the ground next season. Can't wait!
I know the chorizo thread ended a while back, but these two recipes just
came up on the recipes newsgroup. I thought I'd post them for those
interested.
Tara
Chorizo
Chorizo (Tex Mex)
Chorizo
1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chile 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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______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________