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Homemade Mexican Chorizo

mexican chorizo scrambled egg tacos with lime and cilantro garnish in yellow corn tortilla
Ingredients
  • 1 pound extra-lean ground pork
  • 2 tablespoons apple cider vinegar
  • 1-½ tablespoons water
  • 1 tablespoon chili powder
  • 2 tablespoons ancho chile
  • 4 cloves garlic minced
  • 1 tablespoon crushed oregano
  • 1 teaspoon crushed whole cumin seed
  • 1 teaspoon sugar
  • ½ teaspoon black medium grind pepper
  • 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • OR 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 1 tablespoon Mazola® Corn Oil
Directions
  1. To make chorizo: place all ingredients, except oil, in food processor; pulse until incorporated.
  2. To cook: place 1 tablespoon of oil in Sauté pan. Add chorizo mixture, cook over medium high breaking up pieces with a wooden spatula. Cook for 15 minutes until pork is browned.

Tip: Traditionally chorizo is piped into pork casing.

Chorizo is great with eggs, in beans, with cheese and anything else you want to spice up with a Mexican flair.

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