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LOCATION: Recipes >> Vegetarian >> Hayden Schultz (haydens@atc.ll.mit.edu) of Diane Kennedy's recipe in

Print this Recipe    Hayden Schultz (haydens@atc.ll.mit.edu) of Diane Kennedy's recipe in

Regional Cuisine of Mexico. The tangled webs men weave.

VEG CHORIZO
2 cups (dried, not reconstituted) TVP
6 dried anchos or new mexico chile or some combination of the two
2 dried chipotles, optional, if you want smokey flavor
1/2 ts coriander seeds
3 whole cloves
1/2 ts pepercorns
1/2 ts oregano
1/4 ts cumin seeds
small piece cinnamon, about 1/3" X 3/4"
8 cloves garlic, peeled and crushed.
2 ts paprika
2 ts salt
1/4 cup vinegar
1/2 cup red wine
3/4 cup water or stock
1/4 cup of oil or more

Toast chiles in wok/cast iron skillet until they start to smell roasted. Make
sure you don't burn them. Open them and discard seeds and membrane. Cool.

Toast the whole seeds and cinammon on low in wok/skillet till you smell the
roasted smell and cumin is a few shades darker. Do not burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind. You
will probably have to do it in batches. (You may use a blender also, but
then add the liquid before blending.)

Put TVP in a container. Add spice mixture and liquid and pressed garlic.
Stir. (If TVP isn't fully reconstituted after 20 minutes--use your
intuition--add some stock, stir, wait another 10 min, and check again.) Add
oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really do
this. The flavors need to blend. You might want to stir it once or
twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices. Adjust the
wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2
cups. Also, using crumbled tempeh or ground seitan instead of tvp would
also be intresting.

Comments welcome. jonathan kandell, tucson, jkandell@ccit.arizona.edu

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