Chorizo a la mexicana (mexican sausage)

20 servings

Ingredients

Quantity Ingredient
1 pounds Lean pork
2 tablespoons Chili powder
1 teaspoon Oregano, handrubbed
From Elena's Secrets of
Cooking by Elena Zelayeta
Prentice-Hall (c) 1958
1 teaspoon Salt
1 Garlic clove, pressed
2 tablespoons 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 ⅓ cup = 1 chorizo Mexican

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