—Not On Website, Wendy Hufnagel
Serve with Amy's Fried Rice
Ingredients:
1 tablespoon dried basil
1 1/2 tablespoons oregano
1 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon cayenne
1 teaspoon ancho chile powder (another red chile would do)
2 tablespoons minced garlic
1 pound fatty ground pork, not the lean type
Salt and black pepper to taste
Directions:
In a dry skillet on medium heat, toast all the dry spices until fragrant. Let come to room temperature then mix with garlic and pork. Season with salt and pepper. Make sure to mix really well. Let stand for 2 hours in the refrigerator before using.