[Sca-cooks] chorizo

[Edouard de Bruyerecourt]

Stefan li Rous wrote:

> Which reminds me I have a package of the spanish stuff in my 
> refrigerator, 

Got a paella pan? :)

I made a "Mexican" style chorizo last week, although I was a little low 
on chili powder for the recipe, and it was for 1 lb of meat, while I had 
a 1.13 lb package of meat. The heat was there, but took some time to get 
rolling. I tried cooking it several differnet ways:
cooked into scrambled eggs, with or without a topping of queso cheese;
filling a corn tortilla, topped with chopped tomatoes and queso cheese;
cutting the tortillas into fine strips, soaking in beaten eggs, and then 
cooking into the chorizo, with more cheese
just plain cooked chorizo filling warm tortillas, topped with queso

Now I wonder how it would do in a chile con carne.

-- 
Edouard, Sire de Bruyerecourt
bruyere at jeffnet.org
================================================================
"Good people do not need laws to tell them to act responsibly, 
while bad people will find a way around the laws." 
- Plato (427-347 B.C.)