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March 26, 2005



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.


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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