Victor Sack wrote:
> Jean B. > wrote:
>
>> Thanks for any clues you can give me.
>
> If you read Spanish, check out actual Mexican recipes, such as these
> ones, for both red and green versions:
>
> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_rojo.asp>
>
> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_verde.asp>
>
> <http://www.guiadetacos.com/recetas_mexicanas/carnes/39/chorizo-oaxaqueno-receta.html>
>
> <http://www.chefuri.com/v4/vuestras_recetas-chorizo-verde-estilo-toluca-mex-2421-0.html>
>
> <http://www.ahorasi.com/chorizo-verde-como-el-de-toluca/>
>
> <http://espanol.answers.yahoo.com/question/index?qid=20080218102910AAQCkAt>
>
> Victor

Thanks, Victor! I wouldn't say that I read Spanish, but I am
pretty familiar with ingredients in various languages, so I can
probably slug through the ingredient lists. (Heck, I just got
some cookbooks in Indonesian, figuring the same thing--and it's
not like trying to do Vietnamese!)

The green chorizo recipe that I found is not in the cards, because
my daughter detests cilantro. However, I see that the recipe for
green chorizo at chefuri.com link doesn't contain cilantro. I may
may have to put together a composite of green chorizo recipes and
try that.

--
Jean B.