Mexican Chorizo

Name: Mexican Chorizo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 1/2 cups
Ingredients: 1/2 lb boneless pork loin (cut into small pieces); 1 tablespoon cider vinegar; 1 tablespoon chili powder; 1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level); 1 1/2 teaspoons paprika; 2 teaspoons oil; 1/2 teaspoon sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon cumin; 1/2 teaspoon salt (or to taste, I use seasoned salt); 1/2 teaspoon fresh ground black pepper (or to taste); 2 tablespoons fresh minced garlic

(20)

Recipe by Kittencalrecipezazz

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

lb boneless pork loin (cut into small pieces)
1

tablespoon cider vinegar
1

tablespoon chili powder
1

teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
1 ¹⁄₂

teaspoons paprika
2

teaspoons oil
¹⁄₂

teaspoon sugar
¹⁄₂

teaspoon dried oregano
¹⁄₂

teaspoon cumin
¹⁄₂

teaspoon salt (or to taste, I use seasoned salt)
¹⁄₂

teaspoon fresh ground black pepper (or to taste)
2

tablespoons fresh minced garlic

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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