Chemo the Clown wrote:
> On Jun 7, 7:44 pm, "Jean B." > wrote:
>> I am gearing up to making Mexican chorizo, perhaps tomorrow, and I
>> have a few questions. First, what is the best vinegar to use? I
>> have seen various types used in the recipes: cider, red wine,
>> white wine, white vinegar, one of those combined with rice
>> vinegar. Most recipes seem to call for cider vinegar. (Oh, and
>> some add wine.)
>>
>> Second, how much does it add to the flavor to combine chiles
>> instead of just using ancho chiles? The most common combination
>> seems to be ancho and guajillo, but I also saw some recipes that
>> included pasilla chiles.
>>
>> My daughter is not fond of Mexican food, so I have not been
>> ensconced in it for quite a while. I probably have forgotten most
>> of what I ever knew.
>>
>> Thanks for any clues you can give me.
>> --
>> Jean B.
>
> Have you considered using Google?

Yes. That is why I have these questions. One sees various
permutations, and if anyone here has made the Mexican chorizo, I'd
like to know what the choices would be.

--
Jean B.