|Back to Back Issues Page|
The Whole Enchilada, Issue #010 -- Arroz con Leche & Authentic Mexican Chorizo
January 27, 2005
The Whole Enchilada, Issue #010
The Food Lover's E-zine
The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.
If you like this e-zine, please do a friend and me a big favor and pass it on.
If a friend did forward this to you and if you like what you read, please subscribe by visiting ...
Issue # 010, January 27, 2005
Arroz con Leche & Authentic Mexican Chorizo
What's cooking this month ...
Authentic Mexican Chorizo
Spicy, tasty, and greasy - that's the chorizo sausage I miss.
It might not be the healthiest for you, but ...
If you want some healthy recipes, don't worry - I have some of those too. Try some low fat Mexican recipes.
I have included one recipe here. More on the Chorizo Recipes webpage.
Recipe of the MonthThanks to all of you who have sent comments and requests ... you're keeping me busy and I'm glad to be of service. This month's recipes are all based on requests I've received since the last issue.
Arroz con Leche (Rice with Milk)
Cuban Rice Pudding
Monique P. wrote:
I received the following request a couple of days later from Emily F. in Kentucky:
Monique, this is a
quick and easy Mexican dessert that's also a pretty standard Cuban dessert.
This recipe will help out Emily as well - Arroz con Leche can be served
either warm or cold.
Add the rice, water, lemon rind, and cinnamon stick in a saucepan, bring
to a boil and reduce heat. Cook until rice is tender.
Remove the lemon rind and cinnamon stick and drain off any remaining water (Most of
the water should have been absorbed into the rice).
** Check out the revised page for more Mexican dessert recipes.
Chorizo is a chile (pepper) and garlic flavored sausage that originally arrived with the Spanish Conquistadors - but has evolved into a distinctly Mexican sausage during the last several hundred years.
Mexicans, South Texans (like me), & natives of Southwestern U.S. ...
It's a part of our cuisine ... our culture ... our soul!
You don't have to take my word for it, read what Jerry S. from Canada wrote:
For Jerry and everyone else suffering from authentic Mexican chorizo withdrawal ... Enjoy!
|2||lb||Pork; lean, coarse grind|
|1/4||lb||Pork fat, chopped fine|
|1/4||tsp||Coriander seeds, ground|
|1/2||cup||Sherry, dry (or substitute brandy)|
|1||Sausage casing (optional)|
Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy). Using your hands, mix thoroughly.
Chorizo may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. This will allow the spices to blend. Form into patties and sauté.
Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place.
** See more authentic Mexican chorizo recipes on the Chorizo Recipes webpage. Also some simpler recipes.
Enjoy your recipes.
Mexican & Barbecue Recipes