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
FOR SERVING:
- Corn tortillas, warmed
- Diced white onion
- Cilantro leaves
- Lime wedges
DIRECTIONS
In 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.
To 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.
For tacos: fill corn tortilla with a large scoop of chorizo, then top with chopped onion and cilantro. Serve with lime wedges on the side.
Recipe From:
