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What You Need:
(To Serve: 4)
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½ pound large tube macaroni
1½ cups boiling, salted water
½ pound Chorizo (or ½ pound sausage plus ½ teaspoon chili)
2 tablespoons lard or shortening
¼ cup chopped onion
1½ cups tomato sauce
1 tablespoon chopped cilantro (or ½ teaspoon crumbled oregano)
½ teaspoon salt
1/8 teaspoon pepper
6 ounces Monterey Jack cheese, grated
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Translate this recipe:
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| How To Cook: |
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1. Remove Chorizo from casings and cook in the lard for 3½ minutes. Break apart with 2 forks. Add onion. Cook, covered, 2 minutes. Drain off excess fat.
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2. In a large covered casserole cook the macaroni in the water for about 8 minutes or until the macaroni is tender and the water is absorbed, stirring several times. If needed, add more water. Place macaroni in colander to drain.
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3. Put 1/3 of the macaroni back in the casserole. Top with 1/3 of the onion-Chorizo mixture and 1/3 of the other ingredients. Put in the second third of the macaroni and top as before.
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4. Add the remaining mixture and then the rest of the ingredients, ending with the cheese. Cook, covered, 7 minutes. Let stand 5 minutes. Cook another 3 minutes. Serve.
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