This is an incredibly versatile recipe. You can use any meat of your choice, however pork is the most commonly used meat for Mexican-style chorizo. Try using ground turkey, beef, or chicken.
For the best pork, go to your local butcher shop and ask them to grind fresh pork shoulder or butt for you.
1. Season ground meat with Chorizo Casero spice mix and fresh lime juice. (For best results, do this up to 24 hours ahead of time to let meat rest in the refrigerator.)
2. Heat a large sauté pan or cast-iron skillet. Add meat to pan, cook thoroughly while stirring and breaking up meat with a potato masher or a metal spatula.
3. Drain any extra fat from meat and serve chorizo over warm tortillas with toppings of choice. White onion, cilantro, radishes, jalapeño slices, lime wedges, and salsa verde are great choices.
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