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Chorizo (Mexican Sausage)



* 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 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.


  1. Combine ground meat, wine and vinegar thoroughly.
  2. Add salt, oregano and garlic puree.
  3. Add ground red chile gradually, kneading it in with hands.
  4. Gradually knead in the chile paste.
  5. Place in large ceramic bowl, cover with plastic and refrigerate overnight.
  6. Drain any liquid.
  7. Use in a day or two, or divide into individual portions and freeze.

Yield: 6 pounds


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