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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Foreman nation (grilled chorizo taquitos)
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Friday 27th July 2007 18:18:04 UTC (over 10 years ago)
Foreman nation (grilled chorizo taquitos)

1 lb. fresh chorizo (recipe follows)
chile powder (recipe follows)
8 small, 6" in diameter, corn tortillas
cheddar or Montery Jack cheese, shredded
fresh cilantro, chopped
salsa: red or green
sour cream
lard or olive oil


chile powder:
1 oz. Guajillo or New Mexican chile pods, de-stemmed and de-seeded
6 chile d'arbol pods, de-stemmed and de-seeded
1/4 - 1/2 Tsp cumin seeds

Remove the stems and seeds from the chiles. Perfume the
chiles and cumin seeds in a heavy skillet over a medium
flame. DO NOT ALLOW THE CHILES TO CHAR!

Transfer the chiles and cumin seed to a coffee grinder.
Rip the chiles into pieces, so as to fit them into the
grinder. Process the mixture into a very fine powder.


chorizo:
1 lb pork butt, cut into 1" cubes
2 cloves garlic, smashed
1 Tbl white vinegar
1 Tbl or to taste chile powder
3/4 - 1 Tsp dried Mexican oregano
1 Tsp salt

Grind the butt in a food processor or a meat grinder.
Put the meat into a bowl, introduce the remainder of
the above ingredients, then massage them into the
meat. Cover the bowl with plastic wrap. Store in the
refrigerator for at least 1 day.

Heat up a 12" skillet (non-stick is acceptable) over
a medium flame. Melt 1 Tbl lard. Fry the sausage in
the grease. Break up the sausage with a wooden spoon
while it is browning. Fry until the sausage is fully
cooked.


Soften up the 8 corn tortillas in a skillet over medium
heat or by submerging them quickly in medium-hot oil until
they are soft. Place 1/8th of the chorizo in a heap at the
center of a tortilla, and sprinkle the heap with cheddar
cheese and cilantro to taste. Roll the tortilla up
into the shape of a cigar. Repeat with the remaining
tortillas. Grill them in the Foreman grill, until golden
brown, turning once. Serve with salsa and sour cream.
 
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