Ingredients
5 garlic cloves, minced
1 tbsp. ancho chili powder
1 tbsp. smoked paprika
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. cinnamon
1/4 tsp. ground coriander
Pinch cloves (optional)
Kosher salt
1 lb. ground pork
1/2 c. apple cider vinegar
Freshly ground pepper
Corn tortillas, warmed
Diced white onion
Cilantro leaves
Lime wedges
Preparation
Step 1In a large bowl, combine garlic, spices, herbs, and 1 ½ teaspoons kosher salt. Add pork and vinegar and season generously with salt and pepper. Mix until well combined. Optional: cover bowl and refrigerate for at minimum one hour, up to 6 days.Step 2To cook: heat a large skillet over medium heat and add chorizo, breaking into smaller pieces with the side of a wooden spoon until charred and cooked through.Step 3For tacos: fill corn tortilla with a large scoop of chorizo, then top with chopped onion and cilantro. Serve with lime wedges on the side.
BTW, it doesn’t stop at tacos! This chorizo would be delicious in a frittata, on top of homemade pizza, or even tucked into lasagna for a spicy twist on the classic. Trust us, there’s nothing this chorizo can’t improve. Made this? Let us know how it went in the comment section below!
