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Categories:
chorizo ground pork Cup- paprika coriander seed cumin garlic oregano guajillo chilies ancho chili salt fresh ground pepper olive oil serving tortilla beans pico de gallo queso fresco
Viewed: 39 - Published at: 9 years agoIngredients
- Chorizo
- 2 pounds/ 1 kg ground pork
- 1/4 cup/ 60 ml red wine vinegar
- 1 tablespoon/ 15 ml smoked paprika
- 1 teaspoon/ 5 ml coriander seed, grounded
- 1 teaspoon/ 5 ml cumin seed, grounded
- 4 garlic cloves, minced
- 3 sprigs fresh oregano, chopped
- 2 guajillo chilies, rehydrated and seeded
- 1 ancho chili, rehydrated and seeded
- 1 teaspoon/ 5 ml salt
- fresh ground pepper
- 2 tablespoons/ 30 ml olive oil
- Serving
- tortilla
- refried beans
- pico de gallo
- queso fresco
Method
- For the chorizo:
- Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
- In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
- Serve on tortillas with refried beans, pico de gallo and cheese.
- Cook's Note:
- Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.
