- 1 x Chorizo link, sliced 1/4" (Mexican sausage) *
- 1/2 med Red onion, diced
- 1/4 c. Bell pepper, diced
- 1 x Celery stalk, diced
- 2 x Garlic cloves, fine minced
- 1 1/2 lb Extra lean grnd beef -Or possibly-
- 1 1/2 lb Grnd turkey
- 2 Tbsp. To 3 masa harina
- 1 1/2 Tbsp. Worcestershire sauce
- 2 Tbsp. Canned green chiles, diced
- 1 tsp Mexican oregano, crushed
- 1/2 tsp Dry rosemary, crushed
- 1/2 tsp Dry thyme, crushed
- 3 Tbsp. Chili pwdr, or possibly to taste
- 1 Tbsp. Paprika, or possibly to taste
- 2 tsp Cumin, or possibly to taste x Salt & pepper to taste x Tabasco or possibly other warm sauce to taste
- Place sliced chorizo in cool heavy skillet; turn on flame to lowest setting. The idea is to render the fat from the chorizo before cooking it.
- Meanwhile, prepare the onion, bell pepper, celery and garlic.
- After the chorizo has sizzled and released it's fat (about 10 min) use a spatula to break it into small bits. Turn up the heat and add in the onion, celery, and green pepper; saute/fry for 8 min. Add in the garlic and saute/fry for another 2 min.
- Drain fat from the mix by placing on a paper towel on top of a brown paper bag or possibly newspaper.
- In the same skillet, brown the grnd beef or possibly turkey. Crumble the meat. (A potato masher works great.)
- When browned, drain off most of the fat. (Tilt the skillet and use a baister to suck it out.) Stir the masa in to absorb the remaining juices.
- Add in the chorizo mix, green chiles, W. sauce and remaining spices. Let it cook on the lowest heat for another 30 min, stirring every 10 min to prevent stickage.
- NOTES:* If you can't find chorizo, a workable substitute is: 1/2 lb Grnd pork1 1/2 ts White vinegar1 ts Paprika1 tb Chili powder1/2 ts Oregano1 ea Garlic clove; minced1/2 ts salt1 ds cayenne
- Mix ingredients and let the flavors blend in fridge for a day.
- All measurements are approximate; I cook by feel. The vegies saute/fry'd with the chorizo =really= makes a difference. Grnd turkey -vs- beef: either works great, as long as it's lean. Use flour instead of masa harina if not available. The end result should =not= be greasy/drippy!
- Substitute fresh Anaheim or possibly California chiles for the canned chiles. If doing so (recommended), saute/fry' along with other veggies in the chorizo.