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1/2 pound ground pork shoulder
2 teaspoons red wine vinegar
1/4 teaspoon powdered cinnamon
1 teaspoon paprika
1/2 teaspoon dried oregano
1/8th teaspoon ground cumin
1/8th teaspoon cayenne pepper
1 medium clove garlic, grated on a microplane grater
1 teaspoon kosher salt
1 tablespoon vegetable oil
3/4 pounds grated queso Oaxaca, Monterey Jack, or low-moisture mozzarella cheese
Warm corn or flour tortillas or tortilla chips for serving
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1st Keep
 mcainyoung
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