posted by SueFreeman 05-02-101 9:59 AM
Chorizo
Mexican Chef is Adias Sanchez
You need gloves for this unless you want red hands.
2 lbs ground pork (Course ground.
1/2 cup Cider Vinegar (white)
2 tsps. hot chili pepper
8 cloves of garlic (minced)
1/2 cup paprika
1 1/2 T. dried oregano
7 whole cloves (comes to 1/2 tsp ground cloves)
1 T salt
1 tsp black pepper
Mix all ingredients well. Keep mixing until hands are stained. Remember to use gloves unless
you want the whole cultural experience.
Chorizo gets better with time and traditionally is put into casings and refrigerated or hung to dry.
You may store in plastic bags in the fridge for three days before freezing. Can be frozen for up
to 6 months or more. (with the vinegar she says it can be frozen longer)
Chorizo is completely raw so you have to cook it completely every time you use it.
The most typical use of Chorizo in Mexico is to fry it and break it up as you do. Add beaten
eggs and cheese and cook til eggs are cooked. Or you can fill quesadillas with it or tortillas or mix with refried beans.