DIY Mexican-Style Chorizo
By Andrea GearyPublished on April 3, 2023
Time
25 minutes
Yield
Makes 8 ounces
Ingredients
3 tablespoons vegetable oil 1 tablespoon ancho chile powder 1 tablespoon paprika 1½ teaspoons ground coriander 1½ teaspoons dried oregano ¾ teaspoon table salt ½ teaspoon pepper ¼ teaspoon ground cinnamon Pinch cayenne pepper Pinch ground allspice 3 tablespoons cider vinegar 1½ teaspoons sugar 1 garlic clove, minced8 ounces ground pork
Before You Begin
This recipe can be doubled easily. If desired, freeze the meat after incorporating the spice mixture at the beginning of step 2.
Instructions
- Combine oil, chile powder, paprika, coriander, oregano, salt, pepper, cinnamon, cayenne, and allspice in 12-inch nonstick skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes.
- Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork. Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
Time
25 minutesYield
Makes 8 ouncesIngredients
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1½ teaspoons ground coriander
1½ teaspoons dried oregano
¾ teaspoon table salt
½ teaspoon pepper
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Ingredients
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1½ teaspoons ground coriander
1½ teaspoons dried oregano
¾ teaspoon table salt
½ teaspoon pepper
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Ingredients
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1½ teaspoons ground coriander
1½ teaspoons dried oregano
¾ teaspoon table salt
½ teaspoon pepper
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Why This Recipe Works
Juicy Mexican-style chorizo is flavorful and quick-cooking, and it is worth having on hand to add fragrant spice to quesadillas, tacos, enchiladas, and more.
Before You Begin
This recipe can be doubled easily. If desired, freeze the meat after incorporating the spice mixture at the beginning of step 2.
Instructions
- Combine oil, chile powder, paprika, coriander, oregano, salt, pepper, cinnamon, cayenne, and allspice in 12-inch nonstick skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes.
- Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork. Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
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