Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Chiltepin Chorizo

Monday, 26 May 2008

Description

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

At a glance

Cuisine

Mexican

Southwestern

Ingredient

Pork

Chile peppers

Cooking Method

Fry

Heat Level

Chile

Chiltepin

Meal/Course

Main Course

Serves

15 to 20 Chiltepins, crushed
1 cup red New Mexican chile powder
1 tablespoon chile seeds (from Chiltepins or other chiles)
1 pound ground lean pork
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Mexican oregano
3 Tablespoons white vinegar
4 cloves garlic, minced
1 teaspoon ground cloves

Methods/steps

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.

Reviews

Rate this recipe

Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”