>> Friday, December 24, 2010
The first time I ever ate chorizo, I was a few months pregnant with my first daughter and had morning sickness all day long. I could hardly bear the strong aroma from Tia Sonia's kitchen. Since then, I have come to love the spicy, rich taste of chorizo. These sausage rolls are a traditional meal in some of the ranchlands of Mexico.
Ingredients1 can sardines
1/2 fresh chorizo sausage (about 2 cups)
1 tbsp. Mexican oregano
2 serrano chiles
10 hard rolls
DirectionsFinely chop onions, peppers, and oregano. Remove the chorizo from its casing and fry the sausage over low heat until cooked but still tender. Skin and debone sardines, then finely chop them and add them to the sausages.
Add the onions, peppers, and oregano to the sardine/meat mixture. Cook for five minutes, or until peppers and onions are soft and fragrant. Cut rolls in half lengthwise and fill with meat mixture before serving.