
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 5 mins
With a little time and a lot of spices, you can make the best chorizo EVER. If you can't eat it all in one go, freeze it in servings so you can have freshly cooked chorizo whenever you please.
BTW, it doesn't stop at tacos! This chorizo would be delicious in a frittata, on top of homemade pizza, or even tucked into lasagna for a spicy twist on the classic. Trust us, there's nothing this chorizo can't improve.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 5
garlic cloves, minced
- 1 Tbsp.
ancho chili powder
- 1 Tbsp.
smoked paprika
- 2 tsp.
ground cumin
- 2 tsp.
dried oregano
- 1 tsp.
dried thyme
- 1/4 tsp.
cinnamon
- 1/4 tsp.
ground coriander
Pinch cloves (optional)
Kosher salt
- 1 lb.
ground pork
- 1/2 cup
apple cider vinegar
Freshly ground pepper
For serving:
Corn tortillas, warmed
Diced white onion
Cilantro leaves
Lime wedges
Directions
- Step 1In a large bowl, combine garlic, spices, herbs, and 1 ½ teaspoons kosher salt. Add pork and vinegar and season generously with salt and pepper. Mix until well combined. Optional: cover bowl and refrigerate for at minimum one hour, up to 6 days.
- Step 2To cook: heat a large skillet over medium heat and add chorizo, breaking into smaller pieces with the side of a wooden spoon until charred and cooked through.
- Step 3For tacos: fill corn tortilla with a large scoop of chorizo, then top with chopped onion and cilantro. Serve with lime wedges on the side.
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