Mexican Style Turkey Chorizo Recipes

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

MEXICAN-STYLE TURKEY CHORIZO

Steps:

• Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
• Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.

TURKEY AND CHORIZO CHILI

Steps:

• Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
• Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
• To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
• Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
• Reheat over medium heat, adding a little more stock or water if necessary.
• To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

TURKEY CHORIZO

Steps:

• In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
• Cover the bowl and refrigerate overnight.
• Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.

CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS

Steps:

• Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string., Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing., In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.

CHORIZO MEXICAN STYLE

Steps:

• Remove seeds and stems from dried peppers (I used kitchen shears) and boil in water until peppers are soft.
• Remove peppers from water. Discard water. Blend peppers in a food processor using the vinegar for liquid.
• Add garlic, cumin, Mexican oregano and black pepper to food process and blend until a smooth paste is formed.
• Mix with meat and let stand at room temperature for 4 hours.
• Refrigerate for 2 days mixing frequently.
• Transfer to storage containers.
• NOTE: If you are concerned about leaving meat out at room temperature for four hours, omit this step. I listed this step since this was the orignal recipe and its the one I still follow.______If you do not have a food processor, a blender will work just fine_____I have used ground turkey instead of the pork for a lower fat version. Keep in mind that it will have a bit of a different flavor and will not be as moist. This works well when you are adding the turkey chorizo to other dishes rather then eating by itself.____I put the completed chorizo in freezer containers, seperated by the amount I would use at one time and freeze up to 2 months.___In the recipe I mention getting the pork in a coarse grind--this is when the butcher using a coarse or medium grind disc rather then a fine disc. You can ask the butcher to do this--sometimes they call it a chili grind. But if you can't find this, regular ground pork will be fine. Its really just a texture preference.____If you cannot find the dried chile pasilla, then use all dried ancho chiles. Seems that the dried ancho chile pods are easier to find. But if you can find both, it really does add to the flavor.