From felkins@mail.cswnet.com Thu Sep 14 12:31:56 2000 Date: Sat, 09 Sep 2000 12:26:08 -0500 From: Dean Felkins Newsgroups: alt.food.mexican-cooking Subject: Chorizo Chorizo 1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage, -or (the best way)- Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.