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Add a photoServings: 6
Ingredients
- 6 lb lean grnd beef
- 2 c. white wine
- 1 c. wine vinegar
- 3 tsp salt
- 4 Tbsp. oregano
- 1/2 c. garlic puree
- 8 ounce grnd red chile not chili pwdr
- 2 quart red chile paste
Directions
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- ** See Salsa De Chile Colorado recipe
- for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.
- Chorizo is usually not stuffed into sausage casings, but is used like grnd beef. We like to saute/fry it and then scramble Large eggs into it and roll the mix in flour tortillas for breakfast burritos.
- Combine grnd meat, wine and vinegar thoroughly. Add in salt, oregano and garlic puree. Add in grnd red chile gradually, kneading it in with our hands. Gradually knead in the chile paste. Place in large ceramic bowl, cover with plastic and chill overnight. Drain any liquid. Use in a day or possibly two, or possibly divide into individual portions and freeze.
- Yield: 6 pounds
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 6 servings | |
| Calories 1054 | |
| Calories from Fat 615 | 58% |
| Total Fat 68.24g | 85% |
| Saturated Fat 26.68g | 107% |
| Trans Fat 4.26g | |
| Cholesterol 308mg | 103% |
| Sodium 1470mg | 61% |
| Potassium 1465mg | 42% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.7g | 0% |
| Protein 84.61g | 135% |
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