Anyway, she stumbled upon "Savory Spice Shop" http://www.savoryspiceshop.com/ and bought me a bottle of "Chimayo Chorizo Sausage Spice." Intrigued, I looked up "Chimayó chile" http://en.wikipedia.org/wiki/Chimayo,_New_Mexico and learned that it is a little unincorporated place (not even a town) near Santa Cruz, about 25 miles north of Santa Fe. To quote our ol` buddies the Wikipedians,
Given the fame of the Hatch chile from a little farther south, I figured that this ought to make a good chorizo. ...and it does."The town is also famous for its heirloom chile (Capsicum annuum "Chimayó"). In 2003 the Native Hispanic Institute's founder Marie Pilar Campos authored the Chimayo Chile Project to replenish the 300-year-old native seed stock and revive the industry."
The directions call for 4 Tbsp of powder (38 gm), 2 Tbsp of cider or wine vinegar, and 1 Tbsp water per pound of ground pork. I keep a supply of ground pork butt in the freezer in one kilo zip lock bags. Thaw one out, multiply the ingredients by 2.2 lb/kg, measure `em out, mix `em in, cover the bowl with some saran wrap, and toss it back into the refrigerator overnight. Fry some up, next morning, scramble into a couple of eggs, and eat it in tortillas with a little salsa and some fresh cilantro. No sausage stuffing needed (although you certainly could)- - I break mine down into sausage link sized zip lock snack bags and freeze them. (Use the usual precautions for fresh sasage - - freeze or eat within four days.) I pull one at a time out of the freezer and thaw it in the refrigerator overnight as needed, pinching out a quarter to a third per two-egg breakfast, next morning. Yum? YeeHaah!
way to try it.
) tends to crave it at least one Sunday out of the month.
