To make CHORIZO add the following to one (1) pound of ground pork (or TVP - textured vegetable protein which has been hydrated): 2 mashed cloves of garlic, 2 t. smoked paprika, 2 t. chile powder, 1 t. salt and 1 t. pepper, minced onion (about 1/4 of an onion), 1/2 t. Cayenne powder, 6 - 8 T water or brandy or stock or a combination of liquids. Mix well, refirgerate to allow the flavors to meld, overnight is best. Cook the CHORIZO in a pan (turn ofter so as not to burn), discard the grease remaining in the pan. You may refrigerate the CHORIZO or add to other foods and recipes to make them taste even more delicious.
As some you may know Soyrizo is a type of sausage which needs to be cooked first. It is commonly used in Mexican cooking (you must ALWAYS first cook chorizo or soyrizo), the Spanish version it is more of a hard sausage (you can find this on http://www.latienda.com. Generally you will find Chorizo as a breakfast item (mixed with eggs and served with tortillas, salsa and re-fried beans-- it is delish! But give the other ways of eating Chorizo or Soyrizo a try. Mix with Potatoes for great hashbrowns or pan fried potatoes. Make a torta out of it - also called a "Bollio", hollow out the white bread (or Wheat bread) and fill it with Chorizo and Huevo. Mix it with vegetables and serve with meats. Add it to your favorite Taco meat and enjoy the spiciness of the Chorizo added to liven up your tacos. Fill your empanadas with Chorizo, great handheld pies which can eaten on the go. Really your own creativity is your only holdup - so experiment with Chorizo!
I added 1 link of soyrizo to my favorite pinto bean recipe, it came out delicious. Also tried soyrizo with the Green Chile Chicken Recipe - also knocked this recipe out into the realm of well spiced and full bodied Green Chile.
For now I will add the recipe for nonfat flour tortillas.
3 Cups Flour
1 Cup Warm water
2 t baking powder
3/4 t salt
Put all ingredients into a large bowl. Mix well. Add water, mix with your hands. Shape into 12 balls and roll each one out. Cover with a dish cloth to keep them from drying out. Roll out thinly. Use a comal (or griddle) and brown tortillas on both sides. Store in a plastic bag until ready to use. Can be frozen.
To make more pliable tortillas - these are not fat free add 4 T light margarine.