Yield: Yields 2-1/2 lb.
Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it’s easy to make yourself with this recipe.
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The chorizo will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Delicious but very hot and spicy; will probably use less chile next time.
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