Chorizo (Mexican Sausage)
Chorizo (Mexican Sausage)
6 lb lean ground beef
2 cups white wine
1 cup wine vinegar
3 tsps salt
4 Tbsp Mexican oregano
1/2 cup garlic puree *
8 ozs ground red chile, not chili powder
2 quarts 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, & puree
Drain, if necessary, & store in a tightly closed glass jar in the refrigerator
Combine ground meat, wine & vinegar thoroughly
Add salt, oregano & garlic puree
Add ground red chile gradually, kneading it in with h&s
Gradually knead in the chile paste
Place in large ceramic bowl, cover with plastic & refrigerate overnight
Drain any liquid
Use in a day or two, or divide into individual portions & freeze
Yield: 6 lb
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