Follow these steps for perfect results
boneless pork loin
cut into small pieces
cider vinegar
chili powder
crushed red pepper flakes
to taste
paprika
oil
sugar
dried oregano
cumin
salt
to taste
fresh ground black pepper
to taste
fresh minced garlic
Cut pork loin into small pieces.
Combine pork, cider vinegar, chili powder, red pepper flakes, paprika, oil, sugar, dried oregano, cumin, salt, pepper, and garlic in a food processor.
Pulse until coarsely blended.
Place the mixture in a ziploc plastic bag.
Seal and marinate in the refrigerator for 8 hours or overnight.
Place the mixture in a skillet over medium-high heat until hot.
Add the pork mixture to the hot skillet.
Cook for 5 minutes, or until done, stirring to crumble the chorizo.
Expert advice for the best results
Adjust the amount of red pepper flakes to control the heat level.
For a smoother texture, process the mixture for a longer time.
If you don't have a food processor, finely chop the pork and mix all ingredients together.
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve crumbled on a warm plate, garnished with cilantro.
Serve in tacos with your favorite toppings.
Use in breakfast burritos.
Add to chili for extra flavor.
Pairs well with the spice.
The acidity complements the richness of the chorizo.
Discover the story behind this recipe
A staple in Mexican cuisine, often used in traditional dishes.
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