Spice Up Your Life: Delicious Mexican-Style Turkey Chorizo Recipes
Mexican-style turkey chorizo is a fantastic ingredient that brings a burst of flavor to any dish. It’s a healthier alternative to traditional pork chorizo, offering a leaner protein source without sacrificing that signature spicy, smoky taste. This versatile ingredient can be used in countless recipes, from breakfast tacos to hearty stews. In this article, we’ll explore a variety of mouthwatering recipes featuring Mexican-style turkey chorizo, providing you with detailed instructions and tips to create authentic and delicious meals.
What is Mexican-Style Turkey Chorizo?
Before diving into the recipes, let’s clarify what we mean by Mexican-style turkey chorizo. Unlike Spanish chorizo, which is cured and dried, Mexican chorizo is fresh and typically made with ground meat (in this case, turkey), spices, and vinegar. The spice blend often includes chili powder, paprika, cumin, garlic, and other seasonings that give it that distinctive smoky and spicy flavor profile.
Turkey chorizo offers a leaner option, making it a guilt-free way to enjoy the rich flavors of Mexican cuisine. It cooks quickly and easily, making it a convenient choice for weeknight meals.
Recipe 1: Chorizo and Egg Breakfast Tacos
Start your day with a flavorful kick! These chorizo and egg breakfast tacos are quick, easy, and satisfying.
Ingredients:
* 1 pound Mexican-style turkey chorizo
* 6 large eggs
* 1/4 cup milk or cream
* 1/4 cup chopped onion
* 1/4 cup chopped cilantro
* 1 jalapeño, seeded and minced (optional)
* 1 tablespoon olive oil
* Salt and pepper to taste
* 12 small corn or flour tortillas
* Your favorite taco toppings (salsa, avocado, cheese, sour cream, etc.)
Instructions:
1. Prepare the Chorizo: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until softened, about 3-5 minutes. Add the turkey chorizo and cook, breaking it up with a spoon, until it’s fully cooked and slightly browned, about 8-10 minutes. Drain off any excess grease.
2. Scramble the Eggs: In a bowl, whisk together the eggs, milk or cream, salt, and pepper. Pour the egg mixture into the skillet with the cooked chorizo. Cook, stirring occasionally, until the eggs are set but still slightly moist. Stir in the chopped cilantro.
3. Warm the Tortillas: Warm the tortillas according to package instructions or in a dry skillet over medium heat for a few seconds per side until pliable.
4. Assemble the Tacos: Fill each tortilla with the chorizo and egg mixture. Top with your favorite taco toppings. Serve immediately and enjoy!
Tips and Variations:
* For a creamier scramble, add a tablespoon of cream cheese to the egg mixture.
* Add some diced tomatoes or bell peppers to the chorizo while it’s cooking for extra flavor and texture.
* Spice it up with a dash of your favorite hot sauce.
* For a vegetarian option, substitute the turkey chorizo with crumbled tofu seasoned with Mexican spices.
Recipe 2: Chorizo Queso Fundido
Queso fundido is a melted cheese dip that’s perfect for parties or a cozy night in. Adding chorizo elevates it to a whole new level of deliciousness.
Ingredients:
* 1 pound Mexican-style turkey chorizo
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1 jalapeño, seeded and minced (optional)
* 1 pound Monterey Jack cheese, shredded
* 1/2 pound Oaxaca cheese, shredded (can substitute with mozzarella)
* 1/4 cup chopped cilantro
* Tortilla chips or toasted bread for serving
Instructions:
1. Prepare the Chorizo: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until softened, about 3-5 minutes. Add the turkey chorizo and cook, breaking it up with a spoon, until it’s fully cooked and slightly browned, about 8-10 minutes. Drain off any excess grease.
2. Combine the Cheese and Chorizo: In an oven-safe skillet or baking dish, layer half of the shredded Monterey Jack cheese, half of the Oaxaca cheese, and then spread the cooked chorizo evenly over the cheese. Top with the remaining Monterey Jack and Oaxaca cheese.
3. Bake the Queso Fundido: Preheat your oven to 350°F (175°C). Bake the queso fundido for 15-20 minutes, or until the cheese is melted and bubbly. Alternatively, you can broil it for a few minutes, watching carefully to prevent burning.
4. Garnish and Serve: Sprinkle the chopped cilantro over the melted cheese. Serve immediately with tortilla chips or toasted bread for dipping.
Tips and Variations:
* Add a can of diced tomatoes and green chilies (Rotel) for extra flavor and moisture.
* For a spicier kick, use pepper jack cheese instead of Monterey Jack.
* Cook the chorizo in the same oven-safe skillet you’ll use to bake the queso fundido for fewer dishes.
* Top with pickled jalapeños for added heat and tang.
Recipe 3: Chorizo and Potato Tacos
A simple yet satisfying taco filling, chorizo and potato is a classic combination that’s both comforting and flavorful.
Ingredients:
* 1 pound Mexican-style turkey chorizo
* 1 pound potatoes, peeled and diced
* 1/2 cup chopped onion
* 1 jalapeño, seeded and minced (optional)
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* 12 small corn or flour tortillas
* Your favorite taco toppings (salsa, avocado, cheese, sour cream, etc.)
Instructions:
1. Prepare the Potatoes: In a large pot, boil the diced potatoes until they are tender, about 10-15 minutes. Drain well and set aside.
2. Cook the Chorizo: While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until softened, about 3-5 minutes. Add the turkey chorizo and cook, breaking it up with a spoon, until it’s fully cooked and slightly browned, about 8-10 minutes. Drain off any excess grease.
3. Combine the Chorizo and Potatoes: Add the cooked potatoes to the skillet with the chorizo. Season with chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until the potatoes are slightly browned and heated through, about 5-7 minutes. Gently mash some of the potatoes to create a creamier texture.
4. Warm the Tortillas: Warm the tortillas according to package instructions or in a dry skillet over medium heat for a few seconds per side until pliable.
5. Assemble the Tacos: Fill each tortilla with the chorizo and potato mixture. Top with your favorite taco toppings. Serve immediately and enjoy!
Tips and Variations:
* Add a can of drained and rinsed black beans to the mixture for extra protein and fiber.
* Use sweet potatoes instead of regular potatoes for a sweeter flavor.
* Garnish with crumbled cotija cheese and pickled onions.
* Serve with a side of creamy cilantro-lime sauce.
Recipe 4: Chorizo and Shrimp Paella
This recipe puts a Mexican twist on the classic Spanish dish paella. The addition of chorizo adds a spicy and smoky flavor that complements the shrimp beautifully.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 1 pound large shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 red bell pepper, chopped
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1/2 teaspoon saffron threads
* 1 1/2 cups Arborio rice
* 4 cups chicken broth, warmed
* 1/2 cup dry white wine
* 1/2 cup frozen peas
* 1/4 cup chopped parsley
* Salt and pepper to taste
* Lemon wedges for serving
Instructions:
1. Prepare the Chorizo and Shrimp: In a large paella pan or skillet, heat the olive oil over medium heat. Add the turkey chorizo and cook, breaking it up with a spoon, until it’s fully cooked and slightly browned, about 8-10 minutes. Remove the chorizo from the pan and set aside. Season the shrimp with salt and pepper and cook in the same pan until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
2. Sauté the Vegetables: Add the chopped onion and red bell pepper to the pan and cook until softened, about 5-7 minutes. Add the minced garlic, smoked paprika, and saffron threads and cook for 1 minute more, until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan and cook, stirring constantly, for 2-3 minutes, until the rice is lightly toasted.
4. Deglaze with Wine: Pour in the dry white wine and cook, stirring, until the wine is absorbed, about 2-3 minutes.
5. Add Broth and Simmer: Gradually add the warm chicken broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue adding broth until the rice is cooked through and creamy, about 18-20 minutes.
6. Add Chorizo, Shrimp, and Peas: Stir in the cooked chorizo, shrimp, and frozen peas. Cook for a few minutes more, until everything is heated through.
7. Garnish and Serve: Sprinkle the chopped parsley over the paella. Serve immediately with lemon wedges.
Tips and Variations:
* Add other seafood such as mussels, clams, or calamari.
* Use vegetable broth instead of chicken broth for a vegetarian option.
* Add a pinch of cayenne pepper for extra heat.
* Garnish with roasted red peppers and artichoke hearts.
Recipe 5: Chorizo Stuffed Bell Peppers
Stuffed bell peppers are a classic comfort food, and this recipe adds a spicy Mexican twist with turkey chorizo.
Ingredients:
* 4 large bell peppers (any color), halved lengthwise and seeded
* 1 pound Mexican-style turkey chorizo
* 1 cup cooked rice (white or brown)
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1 clove garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can black beans, drained and rinsed
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* 1 cup shredded cheddar cheese or Monterey Jack cheese
* Optional toppings: sour cream, salsa, avocado
Instructions:
1. Prepare the Peppers: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Cook the Chorizo: In a large skillet, cook the turkey chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Sauté Vegetables: Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. Combine Filling Ingredients: Stir in the cooked rice, diced tomatoes (undrained), black beans, chili powder, cumin, salt, and pepper. Mix well.
5. Stuff the Peppers: Fill each bell pepper half with the chorizo and rice mixture. Place the stuffed peppers in the prepared baking dish.
6. Bake the Peppers: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and sprinkle the shredded cheese over the peppers. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
7. Serve: Let the peppers cool slightly before serving. Top with your favorite toppings, such as sour cream, salsa, or avocado.
Tips and Variations:
* Use different colored bell peppers for a visually appealing dish.
* Add corn kernels to the filling for extra sweetness and texture.
* Substitute the rice with quinoa for a healthier option.
* Add a dollop of Greek yogurt instead of sour cream for a lighter topping.
Recipe 6: Chorizo and Black Bean Soup
A hearty and flavorful soup, perfect for a chilly evening. The chorizo adds a spicy kick and depth of flavor that will warm you from the inside out.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 1 tablespoon olive oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 jalapeño, seeded and minced (optional)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 4 cups chicken broth or vegetable broth
* 2 (15 ounce) cans black beans, drained and rinsed
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional toppings: sour cream, avocado, tortilla chips
Instructions:
1. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the turkey chorizo and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté Vegetables: Add the chopped onion, garlic, red bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5 minutes.
3. Add Spices: Stir in the chili powder and cumin and cook for 1 minute more, until fragrant.
4. Add Broth and Beans: Pour in the chicken broth or vegetable broth, black beans, and diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Blend (Optional): For a creamier soup, use an immersion blender to partially blend the soup. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.
6. Stir in Cilantro: Stir in the chopped cilantro. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and top with your favorite toppings, such as sour cream, avocado, or tortilla chips.
Tips and Variations:
* Add corn kernels for sweetness.
* Use vegetable broth for a vegetarian option.
* Top with a dollop of Greek yogurt instead of sour cream.
* Add a squeeze of lime juice for brightness.
Recipe 7: Chorizo and Sweet Potato Hash
A vibrant and flavorful hash that’s perfect for breakfast, brunch, or a light dinner.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 1 large sweet potato, peeled and diced
* 1/2 cup chopped onion
* 1 red bell pepper, diced
* 1 jalapeño, seeded and minced (optional)
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* Optional toppings: fried eggs, avocado, cilantro
Instructions:
1. Cook the Chorizo: In a large skillet, heat the olive oil over medium heat. Add the turkey chorizo and cook, breaking it up with a spoon, until browned. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
2. Cook the Sweet Potato: Add the diced sweet potato to the skillet and cook until tender and slightly browned, about 10-15 minutes, stirring occasionally. If the sweet potato starts to stick, add a tablespoon of water to the pan.
3. Sauté Vegetables: Add the chopped onion, red bell pepper, and jalapeño (if using) to the skillet and cook until softened, about 5 minutes.
4. Add Spices and Chorizo: Stir in the chili powder, smoked paprika, salt, and pepper. Return the cooked chorizo to the skillet and mix well.
5. Serve: Cook for a few minutes more, until everything is heated through. Serve the hash immediately, topped with fried eggs, avocado, and cilantro, if desired.
Tips and Variations:
* Add a can of drained and rinsed black beans for extra protein and fiber.
* Use white potatoes instead of sweet potatoes.
* Top with a dollop of sour cream or Greek yogurt.
* Add a squeeze of lime juice for brightness.
Recipe 8: Chorizo and Corn Salad
A refreshing and flavorful salad that’s perfect for a summer barbecue or a light lunch.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 2 cups corn kernels (fresh, frozen, or canned)
* 1/2 cup chopped red onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon chili powder
* Salt and pepper to taste
Instructions:
1. Cook the Chorizo: In a large skillet, cook the turkey chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease and let cool slightly.
2. Prepare the Corn: If using fresh corn, grill or boil the corn on the cob until cooked through. Cut the kernels off the cob. If using frozen corn, thaw it. If using canned corn, drain it.
3. Combine Ingredients: In a large bowl, combine the cooked chorizo, corn kernels, red onion, red bell pepper, and cilantro.
4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
5. Dress the Salad: Pour the dressing over the salad and toss to combine. Serve immediately or chill for later.
Tips and Variations:
* Add a diced avocado for creaminess.
* Use black beans instead of corn.
* Add a jalapeño, seeded and minced, for extra heat.
* Top with crumbled cotija cheese.
Recipe 9: Chorizo and Rice Bowls
These flavorful and customizable bowls are perfect for a quick and easy weeknight meal.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 2 cups cooked rice (white or brown)
* 1 (15 ounce) can black beans, drained and rinsed
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 avocado, diced
* 1/4 cup chopped cilantro
* Lime wedges
* Your favorite hot sauce or salsa
Instructions:
1. Cook the Chorizo: In a large skillet, cook the turkey chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chorizo, black beans, diced tomatoes, and avocado. Sprinkle with cilantro and serve with lime wedges and your favorite hot sauce or salsa.
Tips and Variations:
* Add corn kernels for sweetness.
* Top with shredded cheese.
* Add a dollop of sour cream or Greek yogurt.
* Add pickled onions or jalapeños.
Recipe 10: Chorizo Empanadas
These savory pastries are filled with a spicy chorizo mixture and baked until golden brown.
Ingredients:
* 1 pound Mexican-style turkey chorizo, removed from casings
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped cilantro
* 1/4 cup tomato sauce
* 1 teaspoon chili powder
* 1 package (14.1 ounces) refrigerated pie crusts
* 1 egg, beaten
Instructions:
1. Cook the Chorizo: In a large skillet, cook the turkey chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté Vegetables: Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add Tomato Sauce and Spices: Stir in the tomato sauce and chili powder. Cook for 1 minute more.
4. Stir in Cilantro: Stir in the chopped cilantro and remove from heat.
5. Assemble the Empanadas: Preheat oven to 375°F (190°C). Unfold the pie crusts on a lightly floured surface. Use a 4-inch round cutter or a bowl to cut out circles. Place a spoonful of the chorizo filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
6. Bake the Empanadas: Place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg.
7. Bake: Bake for 15-20 minutes, or until golden brown.
Tips and Variations:
* Add shredded cheese to the filling.
* Use puff pastry instead of pie crust.
* Brush with milk instead of egg for a less shiny finish.
* Serve with salsa or sour cream.
Tips for Cooking with Mexican-Style Turkey Chorizo
* Remove the casings: Most turkey chorizo comes in a casing. Be sure to remove it before cooking.
* Cook thoroughly: Turkey chorizo needs to be cooked thoroughly to ensure it’s safe to eat.
* Drain excess grease: Turkey chorizo can release a lot of grease during cooking. Drain it off to avoid a greasy final product.
* Adjust the spice level: If you’re sensitive to spice, start with a smaller amount of chorizo or choose a milder variety.
* Store properly: Store uncooked turkey chorizo in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Conclusion
Mexican-style turkey chorizo is a versatile and flavorful ingredient that can add a spicy kick to a wide variety of dishes. From breakfast tacos to hearty soups, the possibilities are endless. These recipes provide a starting point for your culinary adventures. So, grab some turkey chorizo and get cooking! Experiment with different combinations of flavors and ingredients to create your own signature dishes. Enjoy the vibrant and delicious flavors of Mexican cuisine with this leaner, healthier alternative to traditional chorizo.