Wendy w
10-12-2001, 01:30 PM
Hi,
Earlier this week, some of you had requested the CL chorizo recipe. Sorry that it has taken so long as I have been home for 2 days with some sort of sinus thing so I'm just now getting around to it. Here it is:
Mexican Chorizo
from CL Jan/Feb 1999
1/2 pound boned pork loin
2 T cider vindgar
1 T chili powder
1 1/2 t paprika
1 t vegetable oil
1/2 t sugar
1/2 t dried oregano
1/2 t ground cumin
1/4 t salt
1 garlic clove, crushed
*I added 2 generous shakes of Penzey's adobo powder
1. Trim fat from pork. Combine all ingredients in a food processor, and pulse until well-blended. Plalace mixture in a zip-lock bag; seal and marinate in the refrigerator for 8 hrs. or overnight.
** I doubled the recipe and ground the pork with the KA grinder attachment. I then added the meat to the rest of the ingredients and marinated overnight as specified.
2. Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble. Yield: 1 1/2 cups (serving size: 1/4 cup) Please note that they did not include calorie and fat breakdowns, they did that with the soup recipe that accompanied it. I had excellent results with this in general. If any of you try this, I'd love to get your feedback.
Enjoy!
Earlier this week, some of you had requested the CL chorizo recipe. Sorry that it has taken so long as I have been home for 2 days with some sort of sinus thing so I'm just now getting around to it. Here it is:
Mexican Chorizo
from CL Jan/Feb 1999
1/2 pound boned pork loin
2 T cider vindgar
1 T chili powder
1 1/2 t paprika
1 t vegetable oil
1/2 t sugar
1/2 t dried oregano
1/2 t ground cumin
1/4 t salt
1 garlic clove, crushed
*I added 2 generous shakes of Penzey's adobo powder
1. Trim fat from pork. Combine all ingredients in a food processor, and pulse until well-blended. Plalace mixture in a zip-lock bag; seal and marinate in the refrigerator for 8 hrs. or overnight.
** I doubled the recipe and ground the pork with the KA grinder attachment. I then added the meat to the rest of the ingredients and marinated overnight as specified.
2. Place a medium skillet over medium-high heat until hot. Add pork mixture; cook 5 minutes or until done, stirring to crumble. Yield: 1 1/2 cups (serving size: 1/4 cup) Please note that they did not include calorie and fat breakdowns, they did that with the soup recipe that accompanied it. I had excellent results with this in general. If any of you try this, I'd love to get your feedback.
Enjoy!