Subject: Foreman nation (grilled chorizo taquitos)
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.