Recipe - Bulk Chorizo Sausage Filling

1 lg Onion; minced
1 One half pound Ground beef; (original
called for 1# beef, 1/2#
pork butt)
2 teaspoon Chile powder
2 teaspoon Dried oregano; crumbled
One half teaspoon Ground cumin
One fourth teaspoon Cinnamon
1 teaspoon Salt
One half teaspoon Liquit hot pepper seasoning
5 tablespoon Cider vinegar

Adapted from Sunset Mexican Food Cook Book, 1972

Combine everything really well and let chill several hours or overnight. To
preparie, lightly brown over medium heat in a large skillet. Drain off
grease.

Use a bit in soup for flavoring, scramble with eggs, use as a taco filling.
Posted to JEWISHFOOD digest by Phatwolf donutdolly@earthlink.net on May
26, 1998