Ingredients
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1/2
-
1
-
1
-
1
-
1 1/2
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Mexican Chorizo, 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 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., Thank you for the recipe, it is great! A couple of very small things I do most of the time with Chorizo is add a few scrsmbled eggs to the mixture about 1/2 – 3/4 of the way through the cooking process and add sambal garlic chili paste instead of red pepper flakes. Definitely a keeper recipe!, Amazing! I doubled it and used 99% lean ground turkey instead of the pork. used it as filling for a Mexican lasagna but next time I may try making meatballs out of it. If you want a simple recipe, you can just use it as taco meat. Regardless of what you do with it, it is delicious
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Steps
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1
Done
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Combine Pork and All Remaining Ingredients in a Food Processor; Pulse Until Coarsly Blended. |
|
2
Done
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Place the Mixture in a Ziploc Plastic Bag; Seal and Marinate in the Refrigerator For 8 Hours or Overnight. |
|
3
Done
|
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. |
