As promised, here is another recipe featuring Mexican chorizo. This recipe comes straight from our dear friend Jim. Who, BTW, is an amazing cook. And for anyone who has had the pleasure of dining at Jim and Margo’s home, you know of what I speak. You too are blessed. But enough pontificating. I don’t want Jim to get a swollen head. I just want you to know that I am not responsible for this marvelous recipe. I wish I were, but my mother always told me that honesty is the best policy. (Apparently, a lot of politicians never got that same directive from their mothers, but that’s a story for another time!)
Anyway, this versatile filling recipe is absolutely delicious and super easy to prepare. At first glance it looks like the recipe makes a big batch of filling. And guess what? It does! All’s the better as far as I’m concerned. Because this filling freezes beautifully. Besides, what kind of recipe calls for half a pound of ground meat? Ground meat doesn’t come in half pound packages. At least not in the grocery stores I frequent!
Anyway, just make this fabulous filling. Make stuffed peppers, or use it for terrific burritos or tacos, or any other dish that would profit from a spicy, meaty infusion of southwestern flavor. And lest I forget, this is a fairly healthy filling. Lots of veggie action happening and no starchy ingredients.
So, again, thank you Jim for this terrific recipe. I made Stuffed Green Peppers last night for dinner, and this morning I made Breakfast Burritos. Absolute culinary bliss my friends.
As always, keep smiling. We aren’t out of the woods yet with covid. But we are moving towards the edge of the woods where the trees are further apart, the sun is breaking through, and that just might be a meadow further down the path.
Peace and love to all.
Ground Turkey and Mexican Chorizo Filling:
2 tsp. extra virgin olive oil
1 lb. ground turkey (part white and dark meat, if possible)
1 lb. bulk Mexican chorizo
1 onion, diced
3-4 celery ribs, diced
1 green pepper, diced
1 red pepper, diced
5-6 garlic cloves, minced
1 (28-oz,) can diced tomatoes (Italian are best)
3-4 T. chili powder
3-4 T. taco seasoning
freshly ground black pepper
¾-1 c. chopped fresh cilantro or 2-3 T. dried cilantro*
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and chorizo. Fry the meat until cooked through and browned.
Add the onion, celery, green pepper, and red pepper. Cook until the veggies are softened, about 8 minutes. Stir in the garlic and cook for 1 minute.
Add the diced tomatoes, chili powder, taco seasoning, and black pepper. Cook, uncovered, for about 30 minutes to blend flavors and reduce the liquid. Remove from heat and add the cilantro. Taste and adjust seasoning.
*Dried cilantro doesn’t taste like fresh cilantro. Fresh cilantro has a strong lemony and slightly peppery flavor, which some people (like me) find to taste kind of soapy. In other words, fresh cilantro is not my favorite ingredient. I much prefer dried cilantro which has a weak cilantro flavor and is perfect in soups, stews, or any recipe that requires a bit of cooking time to blend flavors.
STUFFED GREEN PEPPERS
4 green peppers (or however many you need)
Ground Turkey and Mexican Chorizo filling
grated cheese (I use sharp cheddar or mozzarella)
Slice the green peppers in half, top to bottom. Carefully cut out the stem, then remove the membranes and seeds.
Lightly grease a baking pan. Place the half peppers, cut side up in the pan and fill with the meat mixture. You will have extra filling. I suggest freezing it for tacos or burritos. (See recipes below.)
Bake the peppers in a pre-heated 375-degree oven for 75-90 minutes or until the pepper are soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.) About 5 minutes before removing the peppers from the oven, liberally cover the tops with grated cheese.
Remove from oven and serve immediately.
BURRITOS*
tortillas (whole wheat or regular)
Ground Turkey and Mexican Chorizo filling
grated cheese
refried or whole pinto beans, opt.
shredded lettuce
finely diced tomato
sour cream
diced avocado
Stuff lightly warmed tortillas with filling, grated cheese, and a tiny bit of refried beans. Wrap and heat on high for 1 minute in your microwave. Serve lettuce, diced tomato, sour cream, and diced avocado on the side.
Note: I warm the tortillas just before wrapping because warming them makes them more pliable.
BREAKFAST BURRITOS*
tortillas (whole wheat or regular)
Ground Turkey and Mexican Chorizo filling
scrambled eggs
grated sharp cheddar cheese
chopped green onions
Stuff lightly warmed tortillas with filling, scrambled eggs, grated cheese, and chopped green onion. Wrap and heat on high for 1 minute in your microwave. Serve sprinkled with a bit more grated cheese and sour cream on the side.
Note: I warm the tortillas just before wrapping because warming them makes them more pliable.
TACOS*
taco shells
Ground Turkey and Mexican Chorizo filling
refried or whole pinto beans, opt.
grated cheese
shredded lettuce
finely diced tomato
diced avocado
sour cream
Place hot filling in shells. Serve with a variety of additives including refried beans, grated cheese, shredded lettuce, diced tomatoes, diced avocados, and sour cream.
*In my opinion, there is no need for salsa with these dishes. The salsa would just get in the way of the lovely flavor of the Ground Turkey and Mexican Chorizo filling.