Chorizo Roll-Up

Ingredients

• 1 - pound Ground Ostrich meat
• 1 - tablespoon Olive Oil
• 1/4 - cup diced fresh Onion
• 2 - teaspoons Chili Powder
• 1 - teaspoon ground Cumin
• 1/2 - teaspoon Coriander
• 1/2 - teaspoon dried Oregano
• 1/4 - teaspoon ground Cinnamon
• 2 - tablespoons Cider Vinegar
• 1 - 10 ounce can Enchilada Sauce
• 1/4 - cup grated Monterey Jack cheese (optional)
• 1/4 - cup grated Muenster Cheese (optional)
• Jalapeño slices
• Flour Tortillas
• Salt to taste

Chorizo (sausage) Directions

Brown meat in olive oil in a deep skillet or wok. Add onions, chili powder, cumin, cinnamon, oregano, coriander, and vinegar. Salt to taste. (Once browned, you can refrigerate the chorizo filling for later use.)

Chorizo Roll-Up Filling Directions

Preheat oven to 375°F. (If you have refrigerated the sausage filling, reheat in a skillet before use.) Add enchilada sauce. Boil rapidly until liquid is gone. Spread chorizo mixture evenly in a one quart casserole dish. (Optional: cover with grated cheese.) Top with jalapeño pepper slices. Bake at 375°F for 10 minutes. Serve with warm flour tortillas.

Optional Relish Directions

Mix 1 cup diced Onions, 1/2 cup diced tomatoes, 1/4 cup diced Jalapeño slices, and 1/4 cup fresh Cilantro, finely chopped. Refrigerate at least 1 hour before use.

Serves 4.