Ingredients

• 3 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 3 cloves garlic, finely chopped
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon Spanish paprika
• 1/4 teaspoon cayenne pepper
• Pinch of ground cinnamon
• 1/4 cup apple cider vinegar
• 1 1/4 pounds ground well-marbled pork shoulder
• Kosher salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
2. Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
3. Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
4. To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.
5. Photograph by Con Poulos