Recipe - Frans Chorizo

2 tablespoon Ancho or pasilla chile;
ground
1 tablespoon Dried oregano
1 teaspoon Ground cumin
One half teaspoon Ground coriander
One fourth teaspoon Crushed red pepper
1/8 teaspoon Ground allspice
One half teaspoon Salt
One fourth teaspoon Black pepper
2 Cloves garlic; minced
1 tablespoon White or rice vinegar
2 tablespoon Tequila
1 pound Ground pork

Chorizo is a Mexican sausage that can be used in many ways, chief among
them in breakfast tacos combined with skillet fried potatoes and/or
scrambled eggs. There are many variations this is my favorite. You can
make it in bulk as it freezes well. Cook as you would ground beef but on
lower heat to avoid burning the spices.

Combine herbs and spices, tequila and vinegar. Add to pork and mix well.

Courtesy of Fran Rich frich@tenet.edu

Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net

Recipe by: San Antonio Herb Society Cookbook

Posted to bbqdigest V5 #529 by "Garry Howard" garhow@tiac.net on Sep 13,
1997