I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.
- 3 tablespoons ground New Mexico chile
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Mexican oregano
- 1 tablespoon water
- 3 cloves garlic, minced
- 1 ¾ teaspoons salt
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon cumin seeds, crushed
- ¾ teaspoon white sugar
- ½ teaspoon ground black pepper
- 1 pound ground pork, well chilled
- 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
- 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
- 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
- Calories 251
- Carbohydrate 3.8 g
- Cholesterol 73.6 mg
- Fat 16.6 g
- Fiber 0.9 g
- Protein 20.7 g
- Saturated Fat 6.1 g
- Sodium 1076.5 mg
- Sugar 0.9 g
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.