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Mexican Chorizo Filling

From the December 2009 issue of Cuisine at home

Makes: 1 lb.

Total Time: 25 minutes

2 tsp. chili powder2 tsp. minced garlic1 tsp. ground cumin1 tsp. ground coriander1 tsp. kosher salt1 tsp. brown sugar1⁄2 tsp. cayenne pepper1⁄4 tsp. ground cinnamon1⁄4 tsp. ground clove1 lb. ground pork2 Tbsp. cider vinegar1 Tbsp. extra-virgin olive oil
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
1 Tbsp. extra-virgin olive oil

Nutrition Information
Per 1/4 lb.: 349 cal; 28g total fat (9g sat); 82mg chol; 545mg sodium; 3g total carbs (1g sugars); 1g fiber; 19g protein

0Combine chili powder, garlic, cumin, coriander, salt, brown sugar, cayenne, cinnamon, and cloves in a large bowl. Add pork and vinegar; blend mixture until combined.

1Sauté 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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