HOMEMADE CHORIZO

HOMEMADE CHORIZO

"Why buy it when it is so easy to make. Plan on keeping it
in the fridge for a few day’s before using. Great mixed in eggs for burritos, serve cooked over refried beans or to make tacos"

1-1/2 lbs. ground beef
1-1.2 lbs. ground pork
¾ cups chili powder
½ tsp. dried oregano
4 garlic cloves, minced
2 tsp. salt
¾ cup dry red wine
¼ cup white vinegar

Mix all ingredients in a bowl with your hands, or you can use a food processor (in batches). It will be a finer texture if using the processor, almost like a paste.

Store in airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can freeze some for later if you wish.

To use: Pour a little canola or vegetable oil in a frying pan and heat over medium-high heat. Add the chorizo and cook through.

Yield: 16 servings.