Side Pannel
Chorizo a la Mexicana (Mexican Sausage)
Chorizo a la Mexicana (Mexican Sausage)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Meat, Breakfast
Ingredients List
- 1 lb Lean pork
- 2 tb Chili powder
- 1 ts Oregano, handrubbed
- 1 ts Salt
- 1 Garlic clove, pressed
- 2 tb Vinegar
Directions
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
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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