For this recipe, you can use fresh minced onion but I just wasn't in the mood for it, so I used onion powder.
Add everything to your personal taste. If you don't have Ancho chili powder, for instance, just use regular.
1 lb ground pork
2 cloves garlic, minced
2 T vinegar (I used cider vinegar)
1 T Ancho chili powder
1 t paprika
1 t onion powder
1 t cumin
1 t Adobo seasoning
1/2 t oregano, rubbed
1/2 t salt
splash or two hot sauce
Mix ingredients well and refrigerate 8 hours and up to overnight.
In a large frying pan over medium high heat, fry chorizo til lumps are gone and mixture is free of big meat chunks, about 40 minutes. If mixture appears too dry, add a bit of pinto bean cooking water or plain water. Taste and adjust as desired.
It is now ready to use in your favorite chorizo recipe.
For this particular batch, I made chorizo, pinto bean and egg tacos.
For the taco recipe: Chorizo Tacos
For the Adobo recipe: Adobo Seasoning