Mexican red chorizo from The Homesick Texan Cookbook (page 213) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on April 22, 2012

    I made this to go in the book's empanadas and chorizo-filled jalapenos. It comes together quickly and easily once the chiles were rehydrated. Next time, I'll make a larger batch so I can freeze some of it to have on hand for later. I used Mexican oregano and hickory smoked paprika. It's so nice to have a good recipe to make chorizo rather than trying to find Mexican chorizo here. It's also nice not to worry about having to remove the chorizo from the casing for many recipes!

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