Turkey Chorizo Revised Food

TURKEY CHORIZO, REVISED

Steps:

• Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
• Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

TURKEY AND CHORIZO CHILI

Steps:

• Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
• Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
• To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
• Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
• Reheat over medium heat, adding a little more stock or water if necessary.
• To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

TURKEY CHORIZO

Steps:

• 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.

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

TURKEY "CHORIZO"

Steps:

• Briefly saute the garlic in olive oil until tender but not brown.
• In the mixing bowl of an electric mixer, place turkey and remaining ingredients except for the vinegar.
• Mix,on low, until evenly blended, about 1 minute.
• Mix for an additional minute, adding the vinegar gradually.
• Mix on medium for 15-20 seconds or until the mixture is sticky to the touch.
• To check seasonings:.
• Make a small patty with about 2 T. of the mixture. Saute over low heat until cooked through. Taste and adjust seasoning as needed.
• Shape into patties of desired size and cook immediately.
• May be made ahead and stored in fridge, tightly covered for up to 3 days.
• May be frozen for up to 2 months.
• Good with eggs and salsa for breakfast, on a breakfast pizza or crumbled into a quesadilla.