Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Pork Chorizo


1 garlic cloves; crushed
1/2 cup chile; red, ground
1/2 teaspoon black pepper
1/4 teaspoon cloves; ground
1/4 teaspoon cinnamon; ground
1/4 teaspoon oregano; ground
1/4 teaspoon cumin; ground
1/2 teaspoon salt
1 teaspoon oregano leaves
1/2 cup vinegar
2 pounds pork; ground

Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Cover and refrigerate for 24 hr's. At this point, Chorizo may be frozen. To cook, crumble the Chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving. Heat Scale: Medium Source: "Just North of The Border" Posted to BBQ List by "Harry Jiles" on Feb 9, 1998 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster