Try this Colonel Hatchs Chorizo recipe, or contribute your own.
Suggest a better descriptionColonel Hatchs 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. Dots notes: I used half ground beef, half ground pork, dried oregano, and Hatch-brand enchilada sauce. Now you know why Im 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 Pyles New Texas Cuisine. Enjoy. Detroit Dot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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