Recipe - El Charro Chorizo (Mexican Sausage)

6 pound Lean ground beef
2 cup White wine
1 cup Wine vinegar
3 teaspoon Salt
4 tablespoon Oregano
One half cup Garlic puree *
8 ounce Ground red chile not
Chili powder
2 qt Red chile paste **

* Garlic Puree peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.

** See Salsa De Chile Colorado recipe

This recipe is from my husband Ray's mother, Maria Flores. We adapted it
for the restaurant. Although she had a perfectly fine kitchen, Dona Flores
had Ray's dad build for her a wood stove in a back room where she would be
content turning out not only chorizo, but tamales, and tortillas so large
and fine they would drape the entire length of her arm.

Chorizo is usually not stuffed into sausage casings, but is used like
ground beef. We like to saute it and then scramble eggs into it and roll
the mixture in flour tortillas for breakfast burritos.

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and
garlic puree. Add ground red chile gradually, kneading it in with our
hands. Gradually knead in the chile paste. Place in large ceramic bowl,
cover with plastic and refrigerate overnight. Drain any liquid. Use in a
day or two, or divide into individual portions and freeze.

Yield: 6 pounds

Recipe By : El Charro Cafe Favorite Recipes

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip