Prep 15 mins
Cook 0 mins
This is my very own "norteno" version of chorizo. It's richly flavored (and colored) with real dried ancho and New Mexico chile powders, plus garlic and cumin. The aroma as you're mixing it is so tempting, but let it sit for a day, refrigerated, so the flavors really blend together. And the cooking aroma is absolutely sadistic! Crumble or form into patties, or if you're really ambitious, stuff it into casings. Great mixed into tacos and burritos, eggs, soups, beans or on Mexican pizza. I didn't supply a cook time because it depends on what form the chorizo is in or what method you use. This is just the "raw material".
- 1 1⁄2 lbs ground pork
- 4 cloves garlic, minced
- 2 teaspoons ground dried ancho chile powder
- 1 teaspoon ground new mexico chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 1⁄2 teaspoons distilled white vinegar
- 1 teaspoon salt
- Combine all ingredients thoroughly (I used my freshly-washed hands--) Cover and refrigerate overnight to let flavors blend.
- Cook immediately or freeze.