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Thread: Mexican Chorizo

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    Mexican Chorizo

    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.

    Mexican Chorizo-chorizo-jpg

    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.
    Last edited by bullmama; 01-22-2014 at 10:30 PM.

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