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Mexican Chorizo Filling
From the December 2009 issue of Cuisine at home
Makes: 1 lb.
Total Time: 25 minutes
| 2 | tsp. chili powder |
| 2 | tsp. minced garlic |
| 1 | tsp. ground cumin |
| 1 | tsp. ground coriander |
| 1 | tsp. kosher salt |
| 1 | tsp. brown sugar |
| 1⁄2 | tsp. cayenne pepper |
| 1⁄4 | tsp. ground cinnamon |
| 1⁄4 | tsp. ground clove |
| 1 | lb. ground pork |
| 2 | Tbsp. cider vinegar |
| 1 | Tbsp. extra-virgin olive oil |
Nutrition Information
Per 1/4 lb.: 349 cal; 28g total fat (9g sat); 82mg chol; 545mg sodium; 3g total carbs (1g sugars); 1g fiber; 19g protein
Combine chili powder, garlic, cumin, coriander, salt, brown sugar, cayenne, cinnamon, and cloves in a large bowl. Add pork and vinegar; blend mixture until combined.
Sauté sausage mixture in oil in a sauté pan over medium-high heat until browned, 8–10 minutes. Chill filling until ready to fill tamales.