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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 200g Recipe makes 1 1/2 cups) |
||
| Calories 407 | ||
| Calories from Fat 237 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.4g | 40% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 95mg | 31% | |
| Sodium 906mg | 37% | |
| Potassium 779mg | 22% | |
| Total Carbohydrate 10.5g | 3% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 2.4g | ||
| Protein 31.8g | 63% | |
Mexican Chorizo
By: KITTENCAL
Mar 2, 2004
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 1/2 cups
Ingredients
- 1/2 lb boneless pork loin (cut into small pieces)
- 2 tablespoons 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)
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 2 tablespoons fresh minced garlic
Directions
1
Combine pork and all remaining ingredients in a food processor; pulse until coarsley 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.
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- Course > Main Dish
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Chef Kimmi
On Dec 8, 2008
This is a great recipe! This is what chorizo supposed to taste like! Instead of pork I used ground beef and it turned out amazing! This is a keeper!!!! LOVE IT!!!!!!!!!!!
From: flower7
On Jul 15, 2008
I mixed this up to use in my Chorizo Spinach Casserole and it was excellent! I made no changes except to use already ground pork instead of the loin. I used about 1/8 tsp cayenne (for 3/4 # pork) but I think it could have used a little more. Thanks so much for the recipe!
From: "Pink Eyed" Jim Cortina
On Mar 26, 2004
I doubled this recipe, and used ground pork instead of the loin, and it was wonderful. Great recipe.
From: LoverlyLady
On Mar 1, 2007
This is also my new sausage recipe! In order to cut down on the fat, I used lean (7% fat)ground turkey and omitted the oil. Because I'm on a low sodium diet, I also replaced the salt with a salt substitute. Lastly, I added a little crushed red pepper in with the mixture. It was absolutely DELICIOUS! Thank you so very much for sharing your recipe!
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