mexican chorizo

Here's a  healthy, lightened-up recipe for Mexican Chorizo, a smoky spicy and flavorful Mexican style sausage using ground turkey or ground chicken. A delicious addition to breakfast bowls, tacos, scrambles &amp; burritos! Can be made in 20 minutes. Low-carb and GF!

Easy Healthy Chorizo Recipe 

turkey

¾ – 1 teaspoon kosher salt

chili powder

smoked paprika

cumin

coriander

oregano (optional)

garlic

chipotle powder (or cayenne) or sub chili flakes

vinegar (white, red, or apple cider)

Store in the fridge, or freeze until ready to use.

To cook, simply brown it in a skillet with a little oil, breaking it up into smaller pieces, like you would ground beef. (Alternately, you could shape into breakfast patties,or burgers, and sear, finishing in the oven if necessary.)

Use in breakfast bowls or tacos, burritos, enchiladas, pizza, quesadillas, nachos, etc.

Made this for dinner tonight and it was SO easy and SO yummy! It was a tad too salty for us, so next time we will definitely reduce the salt. But it was such a great recipe! It will definitely be a part of our dinner rotation now. Thank you so much for sharing!

It's a keeper. Both my husband and my preteen son loved it. 
I did not have all of the spices (chili, chipotle powder) and I used 1/2 tsp each of cumin and coriander. And I will use little less salt next time. Very tasty.

Thank you for this. I have Alpha Gal (mammalian meat allergy) and miss chorizo terribly! Trader Joe’s Soyrizo is okay but this is much better!

This was awesome!  Delicious, easy, and without the guilt of feeling I’ve just clogged my arteries with grease😉.... Thank you for the recipe;)!  
I added Portobella mushrooms and onions for a little variety and stuffed some street tacos and sprinkled with Cremoso... deliciousness!

Fabulous recipe! I can't believe I just made this and it was so good! I am an amateur at cooking. I buy a lot more pre-packaged stuff but this one is going in my little recipe box!! I love it.

Thanks for a healthy, homemade alternative to standard chorizo!

Always enjoy all your recipes that I make. 
This one is especially a family favourite.

Thanks again for another delicious recipe.  I  made the chorizo with ground chicken and we ate it for breakfast huevos rancheros style.  It was so yummy and easy to make!  Now I can make my own healthier version of chorizo thanks to you!!!

This is a absolutely amazing recipe!!! I don’t eat sausage anymore and this was a treasure to find! Thank you!

I used this recipe and it came out awesome. I actually doubled the ingredients excluding the doubling amount of salt.

Excellent with lean ground turkey. Love the spice ratio and amount. Next time I will double it as I'm sure the browned meat will freeze well.

This high-protein, 100% plant-based chorizo will leave you in disbelief. It&#039;s everything you want in Mexican chorizo, just without the meat! Enjoy this spicy, savoury, and delicious recipe as an addition to all your favorite dishes.

Vegan Chorizo

dried ancho chiles (0.25)

coriander seeds (0.01)

cayenne (0.02)

½ tbsp Mexican oregano (0.05)

tsp cumin (0.01)

(0.01)

tbsp tamari (0.54)

tbsp apple cider vinegar (0.20)

water (0.01)

Salt & pepper

tbsp refined coconut oil, divided (0.42)

garlic (0.24)

TVP (0.54)

De-stem and shake the seeds out of all the dried chiles. Add them to a pot, cover with water, and bring to a low boil. Reduce the heat and simmer for 10-15 minutes, or until the chiles are soft and pliable. Drain and add them to a blender.

In a dry skillet over low-medium heat, toast the whole coriander seeds until fragrant. Once toasted, add them to the blender along with cayenne, oregano, cumin, cloves, salt, pepper, soy sauce, apple cider vinegar, and water. Mix on high until smooth.

Pour the chile mixture through a mesh strainer into a bowl (make sure to work it through with a spoon or spatula). Set aside.

Heat 3 tbsp of coconut oil over low-medium in a small frying pan. Sauté the minced garlic for 1-2 minutes, then add in the dried TVP and stir to coat in the oil.

Add in half of the marinade and cook until most of the liquid is absorbed. Then, pour in the rest of the marinade and finish cooking until no liquid remains, about 10-15 minutes.

Serve your chorizo in recipes like papas con chorizo, quesadillas, soups, stews, sopes, empanadas, or tamales. Happy eating!

Give taco night an instant upgrade with these quick and easy Chorizo Tacos! They are truly on the table in 20 minutes thanks to seasoned fresh chorizo, which is absolutely packed with flavor and requires very little add-in&#39;s. Serve in warm corn tortillas and keep the toppings simple: raw onion, cilantro, and avocado crema!

20-Minute Chorizo Tacos (Just 4 Ingredients!)

white onion (diced, divided)

sausage

10-12 corn tortillas

Lime wedges (for serving)

cilantro

recipe avocado crema

For serving: diced fresh pineapple, avocado, jalapeño slices, thinly sliced radishes

Sauté the onion. Heat 1 Tbsp oil in a skillet over medium-high heat. When hot, add half of the diced onion. Cook, stirring occasionally, about 3-4 minutes.

Brown the chorizo. Add 1 lb chorizo sausage, then cook for about 7-10 minutes, breaking up with a spatula as needed.

Warm the tortillas. We like to do this on our gas stovetop. Turn a gas burner onto a low to medium heat, then one at a time place a tortilla directly on the burner. Use tongs to flip every 10-15 seconds until the tortilla is evenly charred on both sides. Repeat with remaining tortillas. Transfer to a damp paper towel, then wrap tightly around all tortillas. The steam inside will help to keep the tortillas warm. Alternatively, you can heat up the tortillas in a skillet over medium heat. Warm through for about 30-45 seconds per side.

Assemble the tacos. Fill tortillas with chorizo, then drizzle on as much of the avocado crema as you like. Sprinkle with lots of diced onions and fresh cilantro. Serve immediately with lime wedges and any additional toppings.

This recipe started out as a surprisingly awesome fridge cleanout that really seems to have caught on with friends and readers. I think there's something universally appealing about the savory comfort of a good bowl of chili. Throw some chorizo in there, and it becomes all the more irresistible. I always like to serve chili with chopped fresh tomatoes, onions, chilies, and cilantro on the side as well as grated cheese and sour cream.

Chorizo Chili

yellow onions,

jalapeños, minced

garlic, chopped

beef

Mexican chorizo, pork

tomatoes

tomato paste

cayenne

cumin (there's already quite a bit of cumin in the chorizo)

Tablespoon Tapatío

unsalted stock, chicken

salt

beans

Comment

I love this recipe. Easy to make, hearty, frig-cleanout friendly.  But most of all, it is SO good!

Cooksnap

This was very yummy! I like more beans than meat so I just used chorizo, 2 cans chickpeas a can of spicy black beans and a can of kidney beans. Added oregano, turmeric and cilantro and used 1 jalapeno because I was scared lol. Just wish I would have added refried beans for sustenance like I usually do would have been a good addition ☺

Made this yesterday....it was super delicious!

I used canned Chipotle in adobe sauce instead of Jalapenos (I like the smokiness + the balanced heat) and Great Northern Beans (would have loved to use Chickpeas but I used all of them for another dish (Hummus!) the day before...)

A absolutely delicious chili and it is great with cornbread.

In a preheated medium pot (at least 4 quarts), sweat the onions, peppers, and garlic in the oil until the onions are translucent. (Probably 4 or 5 minutes.)

Turn the heat up to medium high and dump in the ground beef, chorizo, canned tomatoes, tomato paste, spices, hot sauce, and stock, using a spoon or spatula to break up the beef and chorizo, and give everything a few gentle stirs to distribute all the ingredients evenly.

When the chili comes to a gentle boil (say, a bubble per second or so), turn the heat down to medium low and simmer, lid askew (with a 1/2-inch opening on one side), for 15 minutes, stirring occasionally.

Add the beans and kosher salt and stir them in to distribute evenly. Gently simmer again (gently meaning that there's barely detectible movement under the surface), lid askew, for another 40 minutes, stirring and scraping the bottom every 10 minutes or so. Scraping the bottom is a good way to monitor if the heat is too high for slow cooking. If you can scrape stuff off the bottom of the pot while doing a long simmer, your heat's too high, and you should adjust down accordingly.

After 40 minutes, check the seasoning of your chili, and if you want to add more salt or spices, add them now, stir thoroughly a few times, and let it simmer again, partially covered for another 10 to 15 minutes. If not, it's ready to eat.

Learn how to make chorizo at home with a few ingredients and with our simple and easy step-by-step recipe and VIDEO!

How To Make Chorizo Mexicano

¼ pork meat

oz pork belly (roughly minced)

guajillo chilies

ancho chili

pasilla chilies

chile de árbol (optional)

vinegar (white

Tbsp paprika (hot

tsp pepper

bay leaves

½ Tbsp oregano

tsp cumin

marjoram

thyme

cloves

cinnamon

ginger

Clean the chilies discarding the seeds and the stem and place them in a bowl.

Cover with hot water and let them soak for 10 minutes.

Drain the chilies and place them in a blender along with salt and spices.

Add the vinegar. Blend for 3-4 minutes on high or until you achieve a paste.

Place ground meat and pork belly into a large bowl and add the chili paste.

Mix well for 3 or 4 minutes with a spoon or with your hands (use gloves) until you&#039;ll have a bright, red mixture.

Taste chorizo seasonings by frying a teaspoon of the mixture on a frying pan. If you think it needs more salt or spices, add them accordingly.

Cover the bowl with cling film and allow it to rest overnight.

Add 2 or 3 tablespoons of the meat mixture to the center of a rectangle of cling film.

Wrap them into a small cylinder, like a sausage, twisting the ends to secure them well (check the video).

Cook it right away or store it in the fridge for one week or in the freezer for up to 3 months.

Prepare the chorizos (the next day)

Hi Mari,
I used some of this today to make your Sope de Lentejas which was greedily wolfed down, definitely a crowd pleaser! 
I have received quite a large order from my uk Mexican food suppliers today, including a Tortilla press, corn husks and masa Harina for Tamales, 1kg Guajillo chillis, 500g each of dried Epazote and Mexican Oregano plus some dried Hoja Santa and some Pasilla and Mulato chillis. I’m really looking forward to some new cooking adventures although I must confess that I’d love to try both Hoja Santa and Epazote as fresh herbs. Alas here in Britain I have to be (which I am) happy with the dried versions.
Thank you for your recipes and inspiration.
Paul:-)

How do you add in the bay leaves?  Do you grind them to a powder?

I'm so excited to make this! My family and I were just discussing what seasonings are used to make chorizo, so I'm definitely trying this out at home ASAP!`

Rich and smokey, the flavours are absolutely perfect.

I've made this chorizo several times as it's a favorite in our house. It always turns out perfectly!

This is fantastic! I love chorizo, and I cook with it all the time. I've never thought of making my own before.

I really appreciate your easy-to-follow directions and video.  I am looking forward to making this chorizo. Much easier than I thought.

This is definitely one of the best guides that I have seen to date. Easy to understand and even easier to follow!

This is so good! One of those recipes that's totally worth the effort to make it from scratch.

That looks great and I am so happy to find this recipe my son loves Chorizo

I'm really excited about making this. I love chorizo and the idea that I can make it myself now.

This is such a great post on how to make chorizo. I've always wondered but never wanted to attempt it until now. This tutorial will help so much!

I had no idea it was so easy to make your own chorizo right at home. It comes out so flavorful and perfect for all dishes that include chorizo.

Never knew homemade chorizo was that easy! Thank you for the clear instructions.

This homemade chorizo recipe is fantastic. It's not as hard as I thought it would be and I can control the level of spice.

I adore chorizo so I'll be giving this homemade version a go soon! Such easy instructions.

This is really amazing!! I didn't know it is so easy to make chorizo at home! Thanks for the recipe!

This chorizo con papas is a classic Mexican dish made with tender potatoes cooked with flavorful chorizo. A comforting recipe perfect for breakfast, tacos, or an easy homemade meal.

Chorizo con Papas

potatoes

oz Mexican chorizo (casings removed)

olive oil

salt (to taste)

Place a medium stock pot with water over high heat and bring to a boil.

When water starts to boil, add potatoes and salt, reduce the heat to medium and allow to simmer until potatoes are slightly tender but not fully cooked (about 4 minutes).

Remove potatoes from the pot and set aside.

Heat the oil in a pan over medium heat. Add chorizo and crumble it with the back of a spoon. Cook for about 7-8 minutes or until slightly crispy.

Stir in the potatoes and mix well to flavor them with the spicy chorizo oil.

Cook until potatoes are tender in the inside and a slightly crispy on the outside. Adjust seasoning to taste.

Serve immediately with warm tortillas.

I am going through all your recipes for breakfast and I am so hungry lol chorizo con papas looks like sometimes my husband would love! Do you recommend tortillas or bolillo rolls for eating this dish?

I’ve discovered your recipe on Pinterest, it’s on my list for next week’s meal planning. Now I have my eyes set on making chorizo, I had no idea this was something I could do at home, need to try your recipe asap!

My favorite breakfast :) my husband likes adding a fried egg on top and I like scrambling an egg in mines. A café con leche and tortillas de harina and we’re set for the day until dinner time :)

Oh my mom used to make this and pack it for my dads lunch very often. She would also give me a taquito sometimes right after cooking it :) thanks for the memories.

https://content.jwplatform.com/videos/vagmMdto.mp4

Watch how to make Chorizo con papas (papas con chorizo), a classic Mexican comfort food made with tender potatoes and Mexican chorizo. This easy recipe is perfect for tacos, breakfast, or a cozy homemade meal.

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The most viewed mexican chorizo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 6 mexican chorizo recipes from across the web

The most viewed mexican chorizo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Healthy Chorizo Recipe

Vegan Chorizo

20-Minute Chorizo Tacos (Just 4 Ing...

Chorizo Chili

How To Make Chorizo Mexicano

Chorizo con Papas

The most viewed mexican chorizo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine