Skip to main content

Reduced-Fat Chorizo

Thanks to the OSU Extension Latin Heritage workgroup for this recipe. Using lower fat meats reduces saturated fat for heart health.
Bowl of chorizo shown served with a fresh salad.
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 black pepper
¼ cup vinegar (try white)
¼ cup mild to medium heat ground hot pepper (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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a small bowl, mix together all ingredients except the ground beef and turkey.
  4. In a large bowl, put the ground beef and turkey.
  5. Add spice mixture to ground meats and mix well with a spoon or your hands. Wash hands after handling raw meat.
  6. For best flavor, cover the bowl and allow the mixture to sit for about 6 hours, or overnight, in the refrigerator.
  7. 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.
  8. 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.
     

Comments

I do like this recipe for Reduced-Fat Chorizo that is lower in saturated fat. We use it in many ways, including for tacos, salads, grain bowls, migas and chili. I even made it with half ground beef and half chopped soy curls to extend the meat and add fiber. It was very tasty every time!

You might also like...

Recipes A to Z (without photos)

Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Brown Rice with Corn and Beans
A seasoned mix of brown rice, black beans and corn is shown in a serving bowl.

Brown Rice with Corn and Beans

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Skillet Granola
Bowl of rolled oats and raisins served with milk and strawberries.

Skillet Granola

This simple granola recipe combines whole grain oats, chewy raisins, crunchy seeds and a touch of sweet honey.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 cups
Fish Stew
Bowl of soup with cubed vegetables and fish topped with parsley.

Fish Stew

Enjoy this easy and delicious recipe that boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
6 cups
Peanut Protein Smoothie for Two
Glasses of creamy smoothies.

Peanut Protein Smoothie for Two

Creamy and satisfying protein-packed smoothie perfect for breakfast and on the go.
Prepare:
10 minutes
Makes:
2 cups
Cheesy Polenta Pie
Photo of Cheesy Polenta Pie

Cheesy Polenta Pie

This tasty meal can be easily customized to meet everyone's taste preferences. Dinner in an hour!
Prepare:
30 minutes
Cook:
30 minutes
Makes:
12 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.