You can’t go to a Mexican restaurant and not see Chorizo on the menu. Even grocery stores carry a version of Beef/Pork Chorizo. But you never know what kind of meat is used and have you seen all those extra preservatives & processed ingredients on the labell? Yikes! I don’t know about you but I like to know what I’m eating!
Making Chorizo at home is one of the easiest Mexican dishes you can make. I like to control the type of meat I buy since I prefer to use lower fat ground beef. To me this means: less calories = bigger portions. I’m a bottomless pit!
Here is a small nutrition chart I put together to illustrate how the type of ground beef you select has an impact on the calories you eat:
Do you see the comparison between the 80/20 & 96/4? I can almost eat double the portion for the same amount of calories. Score!
One dish I don’t mind eating a higher fat ground beef is hamburgers. You have to use the 80/20 for that! Otherwise you risk eating a dry and blah burger… that’s no bueno 😉
Speaking of “Mexican” food… I want to announce that I’m so excited for this Friday. I’m about to become a U.S. Citizen!! I passed the test/interview about a month ago and now it’s time for the official swearing in. I can’t wait! I’ll give you more details later but I wanted to give you a heads up on what’s coming my way.
My Mexican roots will never be erased but I’ll be very proud to say “I’m a United States Citizen” 😀
How to make Beef Chorizo (Healthy)
- 2 lbs 96% ground beef
- 1 tablespoon minced garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- Salt & Pepper to taste
- 3 tablespoons chili powder
- 4 tablespoons white vinegar
- 1/3 cup guajillo sauce
To make the guajillo sauce
- 2 dried guajillo chiles
- 1/4 cup warm water
To make the guajillo sauce
- Soak guajillo chiles in warm water and blend in an electric blender with a little water. Start with a couple of tablespoons of water until reach a paste consistency.
To make the chorizo
- Mix all the ingredients well in a large bowl, kneading as if for bread dough. Allow the mixture to stand refrigerated for at least 6 hours or as long as 4 days so the chorizo can ripen. Time allows the spices to infuse their flavors into the ground beef and for the chorizo's flavor overall to develop.
- Once the chorizo has cured you can freeze it in smaller portions and use as needed.
- Cook by frying in a pan. Mix with potatoes, onions, and/or green peppers. To make a delicious breakfast add some scramble eggs and eat with corn or flour tortillas.
- Another idea is to serve it as a burrito mixed with pinto beans & salsa.
Use the Mexican Rub to transform any boring dish into something delicious and flavorful. Make grilled chicken, pork and even to tacos.
- Prep Time: 5 mins
- Total Time: 5 mins
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/2 tablespoon cumin
- 1/2 tablespoon allspice
- 1 tablespoon ground ancho chile
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon fresh ground pepper
- Mix all ingredients and store tightly lidded.