Ingredients
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1½ teaspoons ground coriander
1½ teaspoons dried oregano
¾ teaspoon table salt
½ teaspoon pepper
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Directions
1
This recipe can be doubled easily. If desired, freeze the meat after incorporating the spice mixture at the beginning of step 2.
2
Combine oil, chile powder, paprika, coriander, oregano, salt, pepper, 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 vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes.
3
Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork. Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.