Anonymous Tue May 23 19:42:52 2006

2 tablespoon ancho or pasilla chile -- ground

1 tablespoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper

1/8 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cloves garlic -- minced

1 tablespoon white or rice vinegar

2 tablespoon tequila

1 pound ground pork

Chorizo is a Mexican sausage that can be used in many ways, chief among them in

breakfast tacos combined with skillet fried potatoes and/or scrambled eggs. There are

many variations - this is my favorite. You can make it in bulk as it freezes well. Cook as you

would ground beef but on lower heat to avoid burning the spices. Combine herbs and

spices, tequila and vinegar. Add to pork and mix well. Courtesy of Fran Rich -

frich@tenet.edu Recipe by: San Antonio Herb Society Cookbook Posted to BBQ List by

Garry Howard