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Chorizo a La Mexicana(Mexican Sausage)

1 lb Lean pork

2 tb Chili powder

1 t Oregano, handrubbed

1 t Salt

1 ea Garlic clove, pressed

2 tb Vinegar

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 ? chorizo From Elena`s Secrets of Mexican Cooking by Elena Zelayeta Prentice-H ll (c) 1958

 

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