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00Ingredients
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15 to 20 Chiltepins, crushed
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1 cup red New Mexican chile powder
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1 tablespoon chile seeds (from Chiltepins or other chiles)
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1 pound ground lean pork
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon Mexican oregano
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3 Tablespoons white vinegar
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4 cloves garlic, minced
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1 teaspoon ground cloves
Instructions
Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)
Fry the chorizo until it is well-browned.
| Servings |
| 4 |
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There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.
Ingredients
InstructionsCombine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.) Fry the chorizo until it is well-browned.
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