Title: Colonel Hatch's Chorizo
Categories: Meat
Yield: 20 Servings

1/2 c Hatch red enchilada sauce
3 ts Oregano
1/2 c Dried red chiles; ground
2 1/2 lb Lean ground beef (or half
-beef; half pork, ground)

Colonel Hatch's Chorizo (from the Hatch Chile Cookbook)

NOTE: Use only ground beef or beef and pork mixture in this recipe.

Mix the enchilada sauce and the oregano with the ground chile. Put the meat
in a large glass bowl or non-reactive pan. Cover the meat with the sauce
and marinate overnight in the refrigerator. Next, pour off any excess
liquid. To cook, crumble the desired amount with a fork and fry in a
skillet. The chorizo may be frozen into serving size packages, or may be
stuffed into sausage casings. Makes 40 sausages. *Please note: recipe
requires advance preparation.

Dot's notes: I used half ground beef, half ground pork, dried oregano, and
Hatch-brand enchilada sauce. Now you know why I'm always on the prowl for
Hatch-brand stuff in Michigan. This recipe makes a lot of chorizo. I
divided it into some 4 and some 8 oz. portions, wrapped it tightly in
plastic wrap, then aluminum foil and froze it. It makes absolutely
wonderful breakfast burritos and you can also use it in the Blue Cornbread
and Chorizo stuffing recipe found in Steven Pyle's New Texas Cuisine.
Enjoy.

Detroit Dot

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.