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Beast Pork Or On Vegan Yeast Chorizo Recipe

Name: Victory Sandwich Bars BEAST PORK Or ON VEGAN YEAST Chorizo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground pork (for BEAST PORK) or crumbled firm tofu (for ON VEGAN); 1 tbs vegetable oil (for vegan) or lard/olive oil (for pork); 2 tsp smoked paprika; 1 tsp hot smoked paprika (or chipotle powder); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 3 clove garlic, grated or finely minced; 1 tsp ground coriander; 1 tsp fennel seeds, toasted and crushed (optional, for pork); 1 tsp white wine vinegar; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp maple syrup or brown sugar (small pinch, balances acidity); 6 oz tomatillos, husked and rinsed; 1 each jalapeño (seeded for milder); 0.25 cup white onion, quartered; 2 tbs fresh cilantro, chopped; 1 tbs lime juice (about 1 lime); 0.5 tsp kosher salt; 2 tbs water (if needed to thin); 1 cup red onion, thinly sliced; 0.25 cup apple cider vinegar; 0.25 cup water; 1 tsp sugar; 0.5 tsp kosher salt; 0.5 cup crumbled feta; 4 each soft burger buns or tortillas; 4 leaf leaf lettuce or crema (optional); 1 tsp olive oil or butter (to toast buns)

Inspired by Victory Sandwich Bar

Time50m

Serves4

feta, pickled red onion, tomatillo salsa

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COYOTE

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Ingredients

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Patties / Chorizo

1 lb ground pork (for BEAST PORK) or crumbled firm tofu (for ON VEGAN)

1 tbs vegetable oil (for vegan) or lard/olive oil (for pork)

2 tsp Smoked paprika

1 tsp hot smoked paprika (or chipotle powder)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

3 clove garlic, grated or finely minced

1 tsp Ground coriander

1 tsp fennel seeds, toasted and crushed (optional, for pork)

1 tsp white wine vinegar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp maple syrup or brown sugar (small pinch, balances acidity)

Tomatillo Salsa

6 oz tomatillos, husked and rinsed

1 each jalapeño (seeded for milder)

1/4 cup white onion, quartered

2 tbs Fresh cilantro, chopped

1 tbs lime juice (about 1 lime)

1/2 tsp kosher salt

2 tbs water (if needed to thin)

Pickled Red Onion

1 cup Red onion, thinly sliced

1/4 cup Apple cider vinegar

1/4 cup water

1 tsp sugar

1/2 tsp kosher salt

Assembly & Cheese

1/2 cup crumbled feta

4 each soft burger buns or tortillas

4 leaf leaf lettuce or crema (optional)

1 tsp olive oil or butter (to toast buns)

Method

Patties / Chorizo

Mix chorizo seasoning

In a large bowl combine smoked paprika, hot smoked paprika (or chipotle), ground cumin, dried oregano, ground coriander, crushed toasted fennel seeds (if using), grated garlic, white wine vinegar, maple syrup, kosher salt and black pepper. Stir to a paste — this concentrates flavor and helps season evenly.

Prepare protein

If making BEAST PORK: add 1 lb ground pork to the bowl and mix gently but thoroughly with your hands until the spice paste is evenly distributed. Do not overwork. If making ON VEGAN: crumble 1 lb firm tofu and press out excess water (wrap in towel and press 10 minutes), then toss tofu with the spice paste and 1 tbs vegetable oil until evenly coated. For vegan, you can also pulse toasted walnuts or chickpeas (up to 0.25 cup) into the tofu for texture (optional).

Form patties

Divide the seasoned mixture into 4 equal portions and form into flat patties about 3.5–4 inches wide and 3/4 inch thick. Press a small shallow dimple in the center of each patty to help cooking evenly.

Cook

Heat a large skillet over medium-high heat and add 1 tbs oil. When hot, add patties (work in batches if needed). Cook pork patties 4–5 minutes per side until deeply browned and internal temperature reaches 160°F (71°C). Cook vegan tofu patties 4–5 minutes per side until well browned and slightly crisp; reduce heat if outsides brown too quickly. Transfer to a warm plate and tent with foil to rest 3–5 minutes.

Tomatillo Salsa

Roast tomatillos and jalapeño: place husked tomatillos and jalapeño on a baking sheet and broil or roast at 425°F (220°C) for 8–10 minutes, turning once, until charred and softened. Alternatively, char on a dry skillet or gas flame.

Blend salsa: transfer roasted tomatillos and jalapeño to a blender or food processor with quarter cup onion, 2 tbs chopped cilantro, 1 tbs lime juice and 0.5 tsp salt. Pulse until coarsely smooth; add up to 2 tbs water to reach desired consistency. Taste and adjust salt or lime.

Pickled Red Onion

Quick pickle: in a heatproof jar or small bowl combine 0.25 cup apple cider vinegar, 0.25 cup water, 1 tsp sugar and 0.5 tsp kosher salt. Stir until sugar and salt dissolve. Add thinly sliced red onion, press down so liquid covers onion, and let sit at room temperature for at least 20 minutes. For best flavor refrigerate 1 hour or up to 3 days.

Assembly & Finish

Toast buns: brush cut sides of buns with 1 tsp olive oil or butter and toast in a skillet or oven until golden, about 1–2 minutes per side.

Assemble: place leaf lettuce (if using) on bottom bun, add a cooked chorizo patty, spoon 1–2 tbs tomatillo salsa over the patty, scatter 2–3 tbs pickled red onions, and crumble about 2 tbs feta over the top. Top with the other bun. If serving as tacos, break patties into pieces, fill tortillas, then top as above.

Serve: serve immediately while patties and buns are warm. Offer extra tomatillo salsa and pickled onion on the side.