Chorizo recipe

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Ingredients

3 tablespoons ground New Mexico chile
2 tablespoons red wine vinegar
1 tablespoon dried Mexican oregano
1 tablespoon water
3 cloves garlic, minced
1 ¾ teaspoons salt
1 ½ teaspoons red pepper flakes
1 teaspoon cumin seeds, crushed
¾ teaspoon white sugar
½ teaspoon ground black pepper
1 pound ground pork, well chilled

Nutrition Info

251 calories
carbohydrate: 3.8 g
cholesterol: 73.6 mg
fat: 16.6 g
fiber: 0.9 g
protein: 20.7 g
saturatedFat: 6.1 g
servingSize: -
sodium: 1076.5 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.

  2. Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.

  3. Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Recipe Yield

1 pound

Recipe Note

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

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