Ingredients
1 lb lean pork
2 tbsp chili powder
1 tsp oregano, handrubbed
1 tsp salt
1 each garlic clove, pressed
2 tbsp vinegar
Directions
Grind coarsely or chop pork. Add all other ingredients and mix
thoroughly. Let stand for several hours. Fry without adding fat for
about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator. It
will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo
From Elena's Secrets of
Mexican
Cooking by Elena Zelayeta
Prentice-H ll (c) 1958
Servings: 20 servings
Chorizo A La Mexicana (Mexican Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
The History of Recipes
Academics have proved the existence of recipes way back into the distant past, in fact as far back as ancient Egypt, and maybe further still. In practice though, in the main part, these old records were just very basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs used a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes led to an outbreak in cookery books, the majority of which still exist in private cookery archives. The introduction of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chorizo A La Mexicana (Mexican Sausage) recipe.
