Recipe - Colonel Hatchs Chorizo

One half cup Hatch red enchilada sauce
3 teaspoon Oregano
One half cup Dried red chiles; ground
2 One half pound Lean ground beef (or half
beef; half pork, ground)

Colonel Hatch's Chorizo (from the Hatch Chile Cookbook)

NOTE: Use only ground beef or beef and pork mixture in this recipe.

Mix the enchilada sauce and the oregano with the ground chile. Put the meat
in a large glass bowl or nonreactive pan. Cover the meat with the sauce
and marinate overnight in the refrigerator. Next, pour off any excess
liquid. To cook, crumble the desired amount with a fork and fry in a
skillet. The chorizo may be frozen into serving size packages, or may be
stuffed into sausage casings. Makes 40 sausages. *Please note: recipe
requires advance preparation.

Dot's notes: I used half ground beef, half ground pork, dried oregano, and
Hatchbrand enchilada sauce. Now you know why I'm always on the prowl for
Hatchbrand stuff in Michigan. This recipe makes a lot of chorizo. I
divided it into some 4 and some 8 oz. portions, wrapped it tightly in
plastic wrap, then aluminum foil and froze it. It makes absolutely
wonderful breakfast burritos and you can also use it in the Blue Cornbread
and Chorizo stuffing recipe found in Steven Pyle's New Texas Cuisine.
Enjoy.

Detroit Dot DSHEETS@us.oracle.com

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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