5113jls@hou2f.UUCP (J.SCHANTZ) (01/30/84)
Chorizo 1 lagre garlic clove 1 t salt 2 T mild chili powder 2 - 3 t hot chili powder (Mexican) 1/2 t dried leaf oregano 2 T vinegar 1 T water 1 lb boneless pork or pork sauage In a small bowl, mash garlic with salt to make a paste. Add chili powders. Crush oregano to fine crumbs and add to garlic and powder mixture. Add vinegar and water to mixture. Grind pork with fine blade of meat grinder or food processor or use regular pork sauage. Add garlic mixture and mix well. Cover tightly and refrigerate for 24 hours to blend flavors. Chorizo can be stored in the refrigerator for 3 to 4 days before cooking. Freeze for longer storage. Makes 1 lb chorizo. For good tacos, mix equal parts of chorizo and hamberger. Recipe from J. Schrader, RV at Holmdel.