6 ounces ground chicken breast
6 ounces ground pork
1 teaspoon ground toasted cumin
1 teaspoon puréed chipotles in adobo
1/2 teaspoon ground de arbol chile
1/4 cup chile molido
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1-1/2 tablespoons red wine vinegar
8 cups water
To prepare the chorizo:
Thoroughly mix all the ingredients together in a large stainless steel or other nonreactive bowl. Refrigerate the mixture for 1 hour.
Heat a large skillet over medium heat and add the chorizo mixture. Stir and add 2 cups of water. Stir constantly, scraping the meat off the sides and the bottom of the pan to keep it from getting hard. Add 2 more cups of water every 5 minutes until you have used all of the water. Stirring constantly, let the water evaporate between additions.
After 20 minutes the chorizo should be cooked, moist but without excess liquid. Serve immediately.
Serve with eggs, burritos, quesadillas, or grilled lamb.
Red Sage: Contemporary American Cuisine
By Mark Miller
Ten Speed Press
Cloth, 248 pages, $40.00
Publication Date: December 1999
Recipe reprinted by permission.
This page created January 2000
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