Prep 15 mins
Cook 12 hrs
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.
- 453.59 g ground turkey
- 4.92 ml kosher salt
- 4.92 ml black pepper, freshly ground
- 29.58 ml dried ancho chile powder
- 4 garlic cloves, minced
- 3.69-4.92 ml dried Mexican oregano
- 4.92 ml ground coriander
- 14.79 ml ground cumin
- 4.92-9.85 ml red pepper flakes (Or more depending how hot you want the sausage.)
- 29.58 ml cider vinegar
- 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.
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.
I made the mistake of using ground turkey breast instead of ground turkey. I won't do that again! You definitely need a little bit of fat in the meat. That being said, the flavor of this chorizo was excellent! I used it to make breakfast burritos with scrambled eggs, pico de gallo, jalapeno slices, avocado chunks and pepper jack cheese. Yummy! Thanks for sharing, Paula!