Quick Chorizo
photo by Lab Chef
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 small onion, diced
- 1 lb ground pork or 1 lb pork sausage
- salt, to taste
- black pepper, to taste
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
directions
- Dice the onion small to fine.
- In a large skillet or cast iron skillet. Sweat the onion with 1 tablespoon of oil on med heat for 4-5 minutes.
- Add the garlic and sweat for 1 minute.
- Add the pork sausage, increase the heat to med/high and cook until done. While cooking use the back of spoon to crumble the sausage into small bits.
- Decrease the heat to med/low and add the spices (paprika, salt, pepper, garlic, onion, chili, and cumin powders). Stir until well incorporated. cook for an additional 1-2 minutes.
- Add the red wine vinegar and stir well. Cook for another 2-3 minutes.
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RECIPE SUBMITTED BY
Lab Chef
United States
As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family.
One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.