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Ingredients
  • ½ pound ground pork shoulder (see note)
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 medium clove garlic, grated on a microplane grater
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • ¾ pound grated queso Oaxaca, Monterey Jack, or low-moisture mozzarella cheese
  • Warm corn or flour tortillas or tortilla chips for serving
Note: Ingredients may have been altered from the original.
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