Chorizo

Directions for a Marinade:

• 60g Adriana’s Adobo Chile mix,
• 1 Pound (454 g) ground pork
• 2 Tablespoons apple cider vinegar or vodka
• 2 teaspoons sea salt
• 3 Tablespoons olive oil or vegetable oil optional
• 1/4 cup chopped yellow; red or while onions chopped

Directions:

1. In a medium size bowl, mix together the pork with Adriana’s Adobo Chile mix and salt.
2. Marinate the meat and the adobo in a fridge for 24 hours or at least 2 hours room temperature.
3. In a frying pan, place the oil until hot. Add the chorizo meat until completely cooked 15 minutes approximately. Set aside and cool.
4. The Chorizo is ready to use in any meal of choice. Frozen portions could be a good alternative for future uses.