Chorizo a la Mexicana(Mexican Sausage)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
lean |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
oregano
handrubbed |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
garlic cloves
pressed |
|
| 2 | tablespoons |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
lean |
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
oregano
handrubbed |
|
| 5 | ml |
salt
|
|
| 1 | each |
garlic cloves
pressed |
|
| 3E+1 | ml |
vinegar
|
|
Directions
Grind coarsely or chop pork.
Add all other ingredients and mix thoroughly.
Let stand for several hours.
Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator.
It will keep for several weeks.
