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LOCATION: Recipes >> Preserving Meats >> Chorizo 01

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Chorizo

1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar

Mix all ingredients. Allow to sit overnight in the refrigerator.
You may form into patties as with other sausage.

Alternately, fry in a pan loose until browned, pour off about half
of the liquid, then scramble about six (or more) eggs, and add to
the sausage mixture. Heat thoroughly and serve on warmed flour
tortillas, with extra salsa if you wish.

Note: It is important that the mixture marinate, to allow the
vinegar and the spices to correctly flavor the meat.

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