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.

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Top 4 mexican chorizo recipes from across the web

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Easy Healthy Chorizo Recipe

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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