Ingredients
- 1 pound lean ground turkey
- 2 tablespoons cider vinegar
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ½ teaspoon ground dried chipotle pepper
- ¼ teaspoon ground cinnamon
Why This Recipe Is So Popular
Full of bold flavors and spices that bring excitement to your meal. It’s a leaner alternative to traditional chorizo, making it a healthier choice without sacrificing taste. Plus, it cooks quickly, perfect for busy weeknights.
Practical Cooking Tips
- Cook the turkey thoroughly until it reaches an internal temperature of 165°F to ensure safety.
- Use fresh spices for the best flavor, especially smoked paprika and chili powder.
- If you like it spicier, add a pinch of cayenne pepper or chopped jalapeños.
- Use fresh spices for the best flavor, especially smoked paprika and chili powder.
- If you like it spicier, add a pinch of cayenne pepper or chopped jalapeños.
Directions
In a large bowl, toss together the turkey with the vinegar and all the spices—chili powder, garlic powder, smoked and sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle, cinnamon, and cloves. Give everything a good mix so the flavors coat the meat evenly. Cover the bowl and pop it in the fridge for at least an hour to let those spices really soak in. When you’re ready to cook, you can either use it straight from the fridge or freeze it for later.
Serving Combinations
Serve with warm corn tortillas, fresh avocado slices, and a squeeze of lime for a simple taco night. It also pairs well with Mexican rice, beans, or a crisp green salad to balance the rich flavors.
How To Store This Recipe
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the cooked chorizo in portions for up to 2 months; just thaw overnight in the fridge before reheating.
