Title: Kurt's taco/burrito meat
 Categories: Tex-mex, Meats, Tested, Mine
      Yield: 1 Batch
 
      1 ea Chorizo link; sliced 1/4"
           -(Mexican sausage) *
    1/2 md Red onion; diced
    1/4 c  Bell pepper; diced
      1 ea Celery stalk; diced
      2 ea Garlic cloves; fine chopped
  1 1/2 lb Extra lean ground beef =OR=
  1 1/2 lb Ground turkey
      2 tb To 3 masa harina
  1 1/2 tb Worcestershire sauce
      2 tb Canned green chiles; diced
      1 ts Mexican oregano; crushed
    1/2 ts Dried rosemary; crushed
    1/2 ts Dried thyme; crushed
      3 tb Chili powder; or to taste
      1 tb Paprika; or to taste
      2 ts Cumin; or to taste
        x  Salt & pepper to taste
        x  Tabasco or other hot sauce
           -to taste
 
  Place sliced chorizo in cold heavy skillet; turn on flame to lowest
  setting. The idea is to render the fat from the chorizo before
  cooking it.
  
  Meanwhile, prepare the onion, bell pepper, celery and garlic.
  
  After the chorizo has sizzled and released it's fat (about 10
  minutes) use a spatula to break it into small bits. Turn up the heat
  and add the onion, celery, and green pepper; saute for 8 minutes. Add
  the garlic and saute for another 2 minutes.
  
  Drain fat from the mixture by placing on a paper towel on top of a
  brown paper bag or newspaper.
  
  In the same skillet, brown the ground beef or turkey. Crumble the
  meat. (A potato masher works great.)
  
  When browned, drain off most of the fat.  (Tilt the skillet and use a
  baister to suck it out.)  Stir the masa in to absorb the remaining
  juices.
  
  Add the chorizo mix, green chiles, W. sauce and remaining spices. Let
  it cook on the lowest heat for another 30 minutes, stirring every
       10    minutes to prevent stickage.
  
  NOTES: * If you cannot find chorizo, a workable substitute is:
      1/2 lb Ground pork
    1 1/2 ts White vinegar
        1 ts Paprika
        1 tb Chili powder
      1/2 ts Oregano
        1 ea Garlic clove; minced
      1/2 ts salt
        1 ds cayenne
  
  Mix ingredients and let the flavors blend in fridge for a day.
  
  ~ All measurements are approximate; I cook by feel. ~ The vegies
  saute'd with the chorizo =really= makes a difference. ~ Ground turkey
  ~vs- beef: either works great, as long as it's lean. ~ Use flour
  instead of masa harina if not available. ~ The end result should
  =not= be greasy/drippy! ~ Substitute fresh Anaheim or California
  chiles for the canned
    chiles. If doing so (recommended), saute' along with other veggies
    in the chorizo.
  
  Original concoction by Kurt Faria, Angleton, Texas, circa 1990.