Chorizo- Veggie Version Included!
photo by twissis
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
2 pounds
- Serves:
- 8
ingredients
- 2 2 lbs pork or 2 lbs veggie crumbles
- 3 1⁄2 teaspoons salt
- 6 tablespoons pure red chili powder
- 6 -20 small hot dried red chilies, crushed or 2 teaspoons paprika
- 4 -6 garlic cloves, minced
- 2 tablespoons dry oregano leaves
- 2 teaspoons whole cumin seeds, crushed
- 1 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons sugar
- 4 tablespoons cider vinegar or 4 tablespoons wine vinegar
- 2 1⁄2 tablespoons water
directions
- mix well and cook through or add to your favorite recipe. This is great mixed up with scrambled eggs!
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Reviews
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I love chorizo but have pretty much given it up for health reasons. Having a healthier way to prepare my own is a delight. I made a pound using lean ground turkey meat and z-Sweet (a natural zero calorie substitute) in place of the sugar making this compatible with the WW Core program. The results were terrific and had all the flavor of the pork version with a good amount of heat. Used a small amount with scrambled egg whites for breakfast and chilled the rest to use in a stew later. The chilled sausage was even better than the morning version as the spices were more melded and developed. If you have time mix this the night before to use later. As Annacia said a real keeper.
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Like my *Little Sis* (Chef Kate) said, super & very close to real chorizo which I cannot get here. Using all grd pork, I made a full recipe as written, used 1/2 lb for our breakfast this morning & froze the balance in 1/2 lb zip-lock freezer bags. I served it in sun-dried tomato tortillas as part of a cheesy scrambled egg burrito. 4* were given as it was too salty for us ~ no surprise from DH, but odd for me as I usually add salt to most things. This will be made for my lifetime, but w/less salt. Thx for sharing this recipe & making this chorizo-loving Dallas transplant a happy camper today. *Edited to Add* ~ This makes 8 generous 1/4 lb servings, so is *very* low-cal (144) + low-fat (14%) compared to usual chorizo & is highly recommended as a sub. :-)
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RECIPE SUBMITTED BY
<p> <br /> <br />I'm a homeschooling mother of seven, a labor doula, childbirth educator and apprenticing midwife. <br /> <br />I love to cook, it's a great creative release for me. I usually use a recipe as a jumping off point, changing it as it works for us. <br />When I post a recipe if I don't site a source you can assume it was one of my own creations which is likely to be a simple one dish kinda of thing. With a large family I'm all about easy and tasty. A recipe doesn't get posted unless the kids loved it. <br /> <br />My star ratings <br />5 stars- Loved it! the family loved it and it will be added to my main cookbook <br /> <br />4 stars- Really liked it, may make a change or two and add it to my main cookbook <br /> <br />3 stars- Like it, may make it again, but it probably won't be a regular addition <br /> <br />2 stars- it was okay, but not likely to make it again with out many changes <br /> <br />1 star- not very good, would need to make several changes for our family's taste, won't make it again. <br /> <br />I'm very honest in my reviews and whereas I don't like giving low reviews I will. I won't try a recipe unless I think my family would enjoy it and I will review it.. <br /> <br /> <br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view&current=tish1.jpg target=_blank><br /></a> </p>