Name: Reduced-Fat Chorizo
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 12 servings
Ingredients: ¼ teaspoon thyme 4 cloves garlic; minced or 1 teaspoon garlic powder ¼ to 1 ½ teaspoons cumin ½ teaspoon to 1 Tablespoon oregano 1 ½ teaspoons salt ½ teaspoon pepper ¼ cup vinegar (try white) ¼ cup mild to medium heat ground chile (try California; poblano or guajillo) 2 Tablespoons paprika (optional) 1 pound lean ground beef (10% fat) 1 pound ground turkey or chicken (7% fat)

Thanks to the OSU Extension Latin Heritage workgroup for this recipe. Using lower fat meats reduces saturated fat for heart health.

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 8 hours
Makes: 12 servings
Nutrition Facts: View label

Ingredients

¼ teaspoon thyme
4 cloves garlic, minced or 1 teaspoon garlic powder
¼ to 1 ½ teaspoons cumin
½ teaspoon to 1 Tablespoon oregano
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup vinegar (try white)
¼ cup mild to medium heat ground chile (try California, poblano or guajillo)
2 Tablespoons paprika (optional)
1 pound lean ground beef (10% fat)
1 pound ground turkey or chicken (7% fat)

Directions

Wash hands with soap and water.
In a small bowl, mix together all ingredients except the ground beef and turkey.
In a large bowl, put the ground beef and turkey.
Add spice mixture to ground meats and mix well with a spoon or your hands. Wash hands after handling raw meat.
For best flavor, cover the bowl and allow the mixture to sit for about 6 hours, or overnight, in the refrigerator.
Cook in a large skillet over medium-high heat (350 degrees F in an electric skillet) until the meat is browned. Use a spoon or spatula to break up the meat into smaller pieces as it browns.
Refrigerate leftovers within 2 hours.

Notes

For a spicy chorizo, add ground hot pepper such as cayenne.
Cook only the amount you need. Freeze the rest in labeled freezer containers to use within 3 to 4 months. Press into thin pieces to thaw faster.