Shannon's Mexican Chorizo Recipe

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.http://media-files.gather.com/images/d437/d359/d746/d224/d96/f3/full.jpg
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.http://media-files.gather.com/images/d436/d359/d746/d224/d96/f3/full.jpg
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

Comments

Popular posts from this blog

What's the Bzz? Starbucks Pike Place Roast and Cafe Verona Coffees

Popeye's Style Fried Chicken Strips and Beans and Rice Recipe

Bread Machine Ciabatta Rolls Recipe