Title: Colonel hatch's chorizo
 Categories: Meat
      Yield: 20 Servings
 
    1/2 c  Hatch red enchilada sauce
      3 ts Oregano
    1/2 c  Dried red chiles; ground
  2 1/2 lb Lean ground beef (or half
           -beef; half pork, ground)
 
  Colonel Hatch's Chorizo (from the Hatch Chile Cookbook)
  
  NOTE: Use only ground beef or beef and pork mixture in this recipe.
  
  Mix the enchilada sauce and the oregano with the ground chile. Put
  the meat in a large glass bowl or non-reactive pan. Cover the meat
  with the sauce and marinate overnight in the refrigerator. Next, pour
  off any excess liquid. To cook, crumble the desired amount with a
  fork and fry in a skillet. The chorizo may be frozen into serving
  size packages, or may be stuffed into sausage casings. Makes 40
  sausages. *Please note: recipe requires advance preparation.
  
  Dot's notes: I used half ground beef, half ground pork, dried
  oregano, and Hatch-brand enchilada sauce. Now you know why I'm always
  on the prowl for Hatch-brand stuff in Michigan. This recipe makes a
  lot of chorizo. I divided it into some 4 and some 8 oz. portions,
  wrapped it tightly in plastic wrap, then aluminum foil and froze it.
  It makes absolutely wonderful breakfast burritos and you can also use
  it in the Blue Cornbread and Chorizo stuffing recipe found in Steven
  Pyle's New Texas Cuisine. Enjoy.
  
  Detroit Dot 
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe