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Turkey Chorizo
1 1/2 pounds ground
turkey meat (at least 7% fat content)
4-6 tablespoons ground pure red chile powder
1-2 tablespoons crushed chile pequin
1 tablespoon crushed fresh garlic
1 tablespoon dried Mexican oregano
1 tablespoon salt
2 teaspoons cracked black pepper
Combine all ingredients well and refrigerate for 4 hours or
overnight.
Cook the chorizo thoroughly in a nonstick sauté pan crumbling the meat as it
cooks. Store remainder in refrigerator for 2 days or freeze.
Turkey chorizo is great with egg dishes, on pizzas, and as a taco filling.
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