Combine all of the ingredients in a large mixing bowl
Mix thoroughly until well-incorporated.
Let it rest in the refrigerator for no less than 2 hours.
Once ready, this Pluckrizo is best cooked over medium-high heat in a heavy bottom sauté pan for about 10-15 minutes.
The Pluckrizo in this recipe is featured in tacos. You can use it as your protein source in any dish you prefer.
Grinding your own pork will give you the best results. I prefer to use pork shoulder (“pork butt”) or a combination of pork belly with pork loin to deliver the right amount of fat to the recipe.
If you prefer your chorizo a little bit more on the spicy side, don’t be afraid to add more chili powder or even add a tablespoon of cayenne powder.
The versatility of this chorizo makes it suitable for breakfast, lunch or dinner!
Adding a half pound of ground calf liver gives this chorizo an added punch of nutrition.