Time: 2 hours 35 minutes
Complexity: easily
Quantity: 8 pcs.

This recipe for ground chorizo, a Mexican sausage, shouldn't be confused with its more popular Spanish cousin. While in Spain, chorizo ​​is a cooked, reddish-hued, uncooked smoked sausage, in Mexico and the United States, it refers to the raw ground meat, which is used to make not only sausages but also patties, meatballs, taco fillings—in short, it's added to any dish that calls for a tasty, spicy ground meat. Besides pork, it includes spices typical of Mexican cuisine: oregano, cumin, cayenne pepper, onion, garlic, a pinch of cinnamon, and paprika. Mix the chorizo ​​and make the simplest of ground meats—patties that can be served with side dishes or used in sandwiches.

Ingredients:

• 3 tbsp. l. rapeseed oil
• 1 small Spanish onion, finely diced
• 3 cloves garlic, finely chopped
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 teaspoon Spanish paprika
• 1/4 tsp cayenne pepper
• A pinch of ground cinnamon
• 1/4 cup apple cider vinegar
• 0.6 kg minced pork shoulder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet onion, garlic, oregano, cumin, paprika, ground cayenne pepper, cinnamon, apple cider vinegar, minced pork

We recommend

Preparation:

Step 1
• In a small skillet, heat 2 tablespoons of canola oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne pepper, and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
Step 2
• Remove the onion and spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water, and blend until smooth. Transfer to a bowl and let cool to room temperature.
Step 3
• Add the ground pork to the onion-spice mixture and mix gently. Stir in 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cover and refrigerate for at least 2 hours and up to 24 hours to allow the flavors to meld.
Step 4
• To make the chorizo, form the ground meat into 8 patties. Heat the remaining 1 tablespoon of canola oil in a cast-iron skillet over high heat until it begins to smoke. Add the patties to the skillet and cook until cooked through and golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Serve hot.

Votes: 1