Friday, February 3, 2012

Homemade Turkey Chorizo

I love chorizo but it is way too fatty for me, so I make my own with turkey! It really is easy and fairly quick. It does need to be prepared one day ahead though, as the finished product must sit in the fridge overnight for the flavors to marry.

I cook with taste and eyeballing, so the amounts I am giving are approximate and based on my likes, feel free to add/subtract whatever you want!

2 pounds ground turkey breast
8 Tablespoons red wine vinegar
Tablespoons distilled white vinegar
Tablespoons dried oregano, crumbled
8 Tablespoons chili powder
2 teaspoons red pepper flakes
6 cloves garlic, crushed
1 teaspoon black pepper
1 teaspoon salt

Put the turkey into a bowl and add all of the remaining ingredients (pretty difficult huh?). We make out own red wine vinegar, and dry our own oregeno. I like to use two different types of chili powders. The chipolte chili powder has great flavor and heat. 

Mix it thoroughly with your hands, that will ensure everything is thoroughly combined. Smell it, if it is not spicy and super vinegary, add more! Here I added more chipotle chili powder.

Pull off a small amount, make it into a patty and fry it in a pan over medium low heat (there is no fat in this so be careful you don't burn it.)

Taste it. It should taste good and spicy. If not, add more of whatever it is lacking. When it seems right, cover the bowl tightly with a few layers of plastic wrap and refrigerate overnight.

The next day, form it into patties weighing the proper amount, wrap each individually and place into a freezer container or bag and freeze. Ground meats will keep about three months. You really don't want to keep them longer as the small pockets of air will allow the fat and meat to go rancid easily.

This chorizo is great in a scramble, as a meat dish, mixed with sautéed vegetables, any way you would eat your lean protein!

Here I have sautéed it with green onions, a whole bag of spinach, 1/2 cup egg whites and a small amount of low fat swiss cheese.