Quick Mexican-Style Chorizo

🥘 Ingredients

• vegetable oil 1 ½ Tbsp
• ancho chile powder 1 Tbsp
• paprika 1 Tbsp
• ground coriander 1 ½ tsp
• dried oregano 1 ½ tsp
• salt ¾ tsp
• pepper ½ tsp
• ground cinnamon ¼ tsp
• cayenne 1 pinch
• allspice 1 pinch
• cider vinegar 3 Tbsp
• sugar 1 ½ tsp
• garlic 1 clove
• soy meat 8 oz

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 .
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 .