Mexican Chorizo

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/2 lb boneless lamb loin (cut into small pieces)
• 1 tablespoon cider vinegar
• 1 tablespoon chili powder
• 1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
• 1 1/2 teaspoons paprika
• 2 teaspoons oil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon salt (or to taste, i use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 tablespoons fresh minced garlic

Recipe

• 1 combine lamb and all remaining ingredients in a food processor; pulse until coarsly blended.
• 2 place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
• 3 the next morning/day, place the mixture in a skillet over med-high heat until hot; add in the lamb mixture; cook 5 minutes, or until done, stirring to crumble.