Extra Lean Mexican Chorizo
How to make your own low fat, high protein Mexican chorizo using ground pork tenderloin.
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Servings: 6 Servings
Calories: 80kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
* 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.
** I used Bolner's Fiesta Chorizo Mix. You can also use the seasoning blend from my ground chicken chorizo below:
- 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)
Nutrition
Calories: 80kcal | Carbohydrates: 0.5g | Protein: 15g | Fat: 2g