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Chorizo Recipe

Chorizo Recipe

4 servings



1/4 teaspoons crushed coriander and cumin seeds

1 dried ancho chili

12 ounces pork tenderloin, fat trimmed, finely chopped or ground

1 tablespoon each: paprika, minced garlic, cider vinegar, water

1/2 teaspoon each: dried oregano leaves, salt


Cook herb seeds in lightly greased small skillet, stirring frequently, until toasted. Remove from skillet. Add ancho chili to skillet, cook over medium heat until softened, about 1 minute on each side, turning so chili does not burn. Remove and discard stem, veins, and seeds. Chop chili finely.


Combine pork and all ingredients in small bowl, mixing well. Refrigerate, covered, at least 4 hours or overnight for flavors to blend. Shape mixture into 4 patties, cook in small lightly greased skillet over medium heat until cooked, 4 to 5 minutes on each side.

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