Quick Mexican-Style Chorizo

🥘 Ingredients

• allspice
  1 pinch
• ancho chile powder
  1 Tbsp
• cayenne
  1 pinch
• cider vinegar
  3 Tbsp
• dried oregano
  1/2 tbsp
• garlic
  1 clove
• ground cinnamon
  1/4 tsp
• ground coriander
  1/2 tbsp
• paprika
  1 Tbsp
• pepper
  1/2 tsp
• salt
  3/4 tsp
• soy meat
  8 oz
• sugar
  1/2 tbsp
• vegetable oil
  1.5 Tbsp

🍳 Cookware

• 12-inch nonstick skillet
• rubber spatula

1. 1

   Combine vegetable oil , ancho chile powder , paprika , ground coriander , dried oregano , salt , pepper , ground cinnamon , cayenne , and allspice in 12-inch nonstick skillet . Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in cider vinegar , sugar , and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about ⏱️ 5 minutes .

   vegetable oil: 1.5 Tbsp, ancho chile powder: 1 Tbsp, paprika: 1 Tbsp, ground coriander: 1/2 tbsp, dried oregano: 1/2 tbsp, salt: 3/4 tsp, pepper: 1/2 tsp, ground cinnamon: 1/4 tsp, cayenne: 1 pinch, allspice: 1 pinch, cider vinegar: 3 Tbsp, sugar: 1/2 tbsp, garlic: 1 clove
2. 2

   Add soy meat to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into soy meat. Return skillet to medium-high heat and cook, mashing and stirring until soy meat has broken into fine crumbles and juices are bubbling, about ⏱️ 3 minutes .

   soy meat: 8 oz