Lean Homemade Chorizo Recipes

EXTRA LEAN MEXICAN CHORIZO

Steps:

• Mix the chorizo seasoning, salt, vinegar, and water together before adding to the ground pork. Mix together, making sure the seasoning is evenly incorporated. Refrigerate in an airtight container, ideally overnight, before cooking.
• To cook the chorizo, heat a skillet over medium-high heat with 1-2 teaspoons of oil before adding the chorizo. Break apart and fully cook.
• For the tacos pictured here, I cooked half (8oz) of the chorizo, pushed to one side of the pan, and scrambled 4 eggs on the other side. I served it over guacamole on warmed tortillas and topped with jack cheese, diced onion and cilantro, and salsa.

LEAN HOMEMADE CHORIZO

Steps:

• In a large bowl, add all ingredients and use your hands to thoroughly work the spices into the pork until uniform in color and texture.
• Chorizo can be refrigerated, covered, up to 3 days. For longer storage, wrap 1/2 to 1 pound of chorizo in plastic wrap and/or aluminum foil. Freeze up to 6 months. Marking the weight and date on the wrapping will make identification easier. Thaw in your refrigerator or microwave oven prior to using.

HOMEMADE MEXICAN CHORIZO

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.