Instructions: Place sliced chorizo in cold heavy skillet; turn on flame to lowest setting. The idea is to render the fat from the chorizo before cooking it.

Meanwhile, prepare the onion, bell pepper, celery and garlic.

After the chorizo has sizzled and released its fat (about 10 minutes) use a spatula to break it into small bits. Turn up the heat and add the onion, celery, and green pepper; saute for 8 minutes. Add the garlic and saute for another 2 minutes.

Drain fat from the mixture by placing on a paper towel on top of a brown paper bag or newspaper.

In the same skillet, brown the ground beef or turkey. Crumble the meat. (A potato masher works great.)

When browned, drain off most of the fat. (Tilt the skillet and use a baister to suck it out.) Stir the masa in to absorb the remaining juices.

Add the chorizo mix, green chiles, W. sauce and remaining spices. Let it cook on the lowest heat for another 30 minutes, stirring every 10 minutes to prevent stickage.

NOTES:
* If you cannot find chorizo, a workable substitute is: 1/2 lb Ground pork
1 1/2 ts White vinegar
1 ts Paprika
1 tb Chili powder
1/2 ts Oregano
1 ea Garlic clove; minced
1/2 ts salt
1 ds cayenne

Mix ingredients and let the flavors blend in fridge for a day.

All measurements are approximate; I cook by feel. The vegies sauted with the chorizo =really= makes a difference. Ground turkey -vs- beef: either works great, as long as its lean. Use flour instead of masa harina if not available. The end result should =not= be greasy/drippy!

Substitute fresh Anaheim or California chiles for the canned chiles. If doing so (recommended), saute along with other veggies in the chorizo.

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