| 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 |
| 14 |
Tbsp. extra-virgin olive oil |
|
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.
|
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