Ingredients
1/2 cup hatch red enchilada sauce
3 tsp oregano
1/2 cup dried red chiles, ground
2 1/2 lb lean ground beef (or half beef, half pork, ground)
Directions
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
Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Servings: 20 servings
Colonel Hatch's Chorizo Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is possible to track the history of meal recipes way back into distant history, in truth as far into history as the early Egyptians, and quite possibly further than that. However, generally, these old records were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are a few ancient tablets in Sumerian which show 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 people feel blissful. During Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also describes how the ancient chefs were skilled in the use of many different spices and herbs, including a few you will know such as basil, rue and dill. As our culinary historical trip moves on a few more years we find two books which appeared in the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that we all know today, but instead descriptions of the types of food prepared for the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including parsley, basil and rosemary. These new culinary innovations caused an explosion in books on cookery, the majority of which are now in academic collections. Over the following few hundred years, the powerful and rich houses tried to offer the most exotic meals, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were starting to become popular mostly as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Colonel Hatch's Chorizo recipe.
