Quick and Easy Mexican Chorizo

By Hester

Ingredients

• 1/4 teaspoon ground cloves
• 4 cloves minced garlic
• 1 teaspoon vegetable oil
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1 1/2 tablespoons chili powder
• 2 teaspoons salt
• 1 1/2 tablespoons crushed Aleppo peppers
• 1 teaspoon black pepper
• 2 lbs boneless pork shoulder cut into 3/4-inch pieces
• 1/4 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 cup white vinegar

Details

Adapted from amazingmexicanrecipes.com

Preparation

Step 1

1.Blend all the seasonings and roll the pork around in this mixture until well coated.

2.Cover the bowl, and refrigerate the meat, place your meat grinder’s head assembly, and grinder hopper in freezer for 1 hour at the same time.

3.You need to keep the meat and the meat grinder chilled during the grinding process for best results.

4.Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate.

5.Return the ground meat to the refrigerator for another half an hour.

6.Lightly stir the ground pork with the vinegar and water until thoroughly mixed, shape into patties, and refrigerate overnight, covered, to let the flavors intensify and blend.

7.Cook the patties in vegetable oil over a medium heat for 5 to 8 minutes or until thoroughly cooked.