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“Simple recipe to make your own chorizo. Some advance preparation is required. I've used several recipes that required chorizo, and this recipe allows me to save a few bucks, because I can use the beef and pork we have processed every year. You may use half ground beef, half ground pork. From The Hatch Chile Cookbook.”
READY IN:
24hrs 5mins
YIELD:
40 sausages
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the enchilada sauce with the oregano and ground chile.
  2. Put meat in a large glass bowl or non- reactive pan.
  3. Cover the meat with the sauce and marinate overnight in the refrigerator.
  4. Remove from refrigerator, pour off any excess liquid.
  5. To cook, crumble the desired amount with a fork and fry in a skillet, OR.
  6. The chorizo may be frozen in serving size packages, or may be stuffed into sausage casings.

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