Directions:
- Mix the enchilada sauce with the oregano and ground chile.
- Put meat in a large glass bowl or non- reactive pan.
- Cover the meat with the sauce and marinate overnight in the refrigerator.
- Remove from refrigerator, pour off any excess liquid.
- To cook, crumble the desired amount with a fork and fry in a skillet, OR.
- The chorizo may be frozen in serving size packages, or may be stuffed into sausage casings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.24 Kcal (1215 kJ) | ||
| Calories from fat | 106.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 18% | |
|---|---|---|---|
| Cholesterol | 124.25mg | 41% | |
| Sodium | 153.17mg | 6% | |
| Potassium | 727.55mg | 15% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 40.17g | 80% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 4.1mg | 23% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.93 Kcal (548 kJ) | ||
| Calories from fat | 48.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 18% | |
|---|---|---|---|
| Cholesterol | 56.05mg | 41% | |
| Sodium | 69.1mg | 6% | |
| Potassium | 328.21mg | 15% | |
| Total Carbs | 1.02g | 1% | |
| Sugars | 0.47g | 4% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 18.12g | 80% | |
| Vitamin C | 8.7mg | 32% | |
| Iron | 1.8mg | 23% | |
| Calcium | 13.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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