Thread: 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.



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

1 Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
2 Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
3 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.