Mexican Chorizo
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
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READY IN: 15mins
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1tablespoon cider vinegar
- 1tablespoon chili powder
- 1
- 1 1⁄2teaspoons paprika
- 2teaspoons oil
- 1⁄2teaspoon sugar
- 1⁄2teaspoon dried oregano
- 1⁄2teaspoon cumin
- 1⁄2
- 1⁄2
- 2tablespoons fresh minced garlic
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DIRECTIONS
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
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