Here in Central Texas, I have access to great Mexican and Tex-Mex staples. One ingredient I particularly love is APCO’s lean chorizo from H-E-B. I’ve used it for classic tacos and quesadillas, soups, loaded queso, chorizo stuffed jalapeño poppers, and all kinds of recipes on my blog.
So, when I put together a guide for making homemade lean ground pork tenderloin, a lean Mexican chorizo recipe was the first thing I made. If you’re familiar with my ground chicken chorizo recipe, this version uses a shortcut in a store bought chorizo seasoning mix. That way you don’t have to empty out your spice cabinet.
While this recipe calls for homemade ground pork tenderloin, you could swap it out for ground chicken or even a fattier cut of store bought ground pork. The best I’ve found in stores has been 90% lean, which is a bit higher fat than I’d like. Especially when you consider how chorizo is typically paired with higher fat ingredients like eggs and cheese.
Recipes to Make with Lean Chorizo
I mentioned the beaucoup of recipes that call for lean Mexican chorizo above. Well, I’ve linked them below so you can put your homemade chorizo to work right away.
- Lean Chorizo Breakfast Quesadillas
- Chorizo and Pinto Bean Soup
- Bacon Wrapped Smoked Jalapeño Poppers
- Air Fryer Chorizo Stuffed Jalapeño Poppers
- Chorizo Queso (not Kinda Healthy but great for hootenannies)
- Huevos Rancheros with Chorizo and Refried Beans (via my go-to resource for Mexican cooking, Rick Martinez)
That being said, you can’t go wrong with keeping things simple. Cook this lean chorizo with a handful of eggs to create a breakfast taco filling duo that rivals Shaq and Kobe.
For more inspiration: 30 ways to use chorizo
If you have questions about the recipe, making ground pork tenderloin, or anything else, drop them in the comments below. And if you enjoy this lean homemade chorizo, I always appreciate recipe reviews!
- 1 pound Ground Pork Tenderloin*
- 1/4 cup Chorizo Seasoning (or a homemade blend)**
- 1/2 tsp Kosher Salt
- 3 Tablespoons (45g) Vinegar
- 3 Tablespoons (45g) Water
- Mix the chorizo seasoning, salt, vinegar, and water together before adding to the ground pork. Mix together, making sure the seasoning is evenly incorporated. Refrigerate in an airtight container, ideally overnight, before cooking.
- To cook the chorizo, heat a skillet over medium-high heat with 1-2 teaspoons of oil before adding the chorizo. Break apart and fully cook.
- For the tacos pictured here, I cooked half (8oz) of the chorizo, pushed to one side of the pan, and scrambled 4 eggs on the other side. I served it over guacamole on warmed tortillas and topped with jack cheese, diced onion and cilantro, and salsa.
* To make ground pork tenderloin, trim the fat and any silver skin and/or connective tissue away from 2 pork tenderloins (about 1 pound each). Slice the tenderloins into 3" chunks and place in a food processor. Pulse 6-8 times until the pork is finely ground. You can double this recipe to use the full 2 pounds or save the other for another recipe.
- 2 Tablespoons Paprika and Ancho Chile Powder
- 1 Tablespoon Garlic Powder and Ground Cumin
- 1 teaspoon Kosher Salt, Ground Coriander, and Dried Oregano
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Ground Cinnamon and Ground Cloves (optional)
The nutrition facts are for the lean chorizo only.
Nutrition Information:Yield: 6 Serving Size: about 3 oz
Amount Per Serving: Calories: 80Total Fat: 2gCarbohydrates: 0.5gProtein: 15g