Recipe by PaulaG
I was looking to make a lighter version of chorizo with a strong garlic flavor. The original recipe calls for ground pork and not having in I used turkey and made a few additional changes and the result was very good. The Ancho chile will not add alot of heat. It adds a nice rich flavor. The heat can be adjusted to your liking by increasing the red pepper flakes.
Top Review by Ernay C.
I followed the exact recipe. It's okay. I didn't get the sickly sweet black licorice taste from Mexican chorizo. It has that weird white washed south west seasoning taste. It basically tastes like taco seasoning excessively dumped on meat. In my opinion you should try a different recipe if you want that true breakfast burrito taste. I do not suggest this recipe.
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons dried ancho chile powder
- 4 garlic cloves, minced
- 3⁄4-1 teaspoon dried Mexican oregano
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 -2 teaspoon red pepper flakes (Or more depending how hot you want the sausage.)
- 2 tablespoons cider vinegar
Directions See How It's Made
- 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.