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March 26, 2005

Comments

Margaret

Arroz con pollo is what I always order at Mexican restaurants. I look at the whole menu and then go back to my favorite! This looks delicious, Karen!! I will be over shortly.

Judy

Your recipe looks wonderful, as do all of your recipes! It's interesting - living here in the southwest, the Chorizo I used to know, like the sausage type you used, is completely different than the Chorizo that I now know and love. I think what we have may be the authentic Mexican version. It's not a sausage at all, but a highly seasoned ground beef - almost bright red in color. You'd love it. I think it's better and leaner than the sausage version which I now affiliate with Cajun cooking moreso than Mexican.

judy (again)

I found this recipe - but it uses pork - and now see that perhaps the Chorizo prepared this way is particular to the Mexican state of Sonora...but this is what I am referring to....by the way, if you haven't used Chiltepins yet, watch out! It sits on the table of my (hispanic) relatives with a tiny version of a mortar and pestle - always adorns Menudo (who wouldn't want to hide THAT flavor) and is HOT AS H-E-double hockey sticks.

Chiltepin Chorizo

There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially,it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans.

This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.

_________________________________________________________
15 to 20 Chiltepins, crushed
1 cup red New Mexican chile powder
1 tablespoon chile seeds from Chiltepins or other chiles)
1 pound ground lean pork
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Mexican oregano
3 Tablespoons white vinegar
4 cloves garlic, minced
1 teaspoon ground cloves

_________________________________________________________
Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.

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