Posted in Pasta, Side Dishes, Videos on March 17, 2011
Such an easy dish to make, so versatile, and so satisfying. This can be made as a side dish, or as Erika explains, it can even be rounded out with a protein to make a one-dish meal.
¡Buen provecho!
Posted in Turkey on March 1, 2011
1 1/2 POUNDS GROUND TURKEY MEAT (AT LEAST 7% FAT CONTENT)
4-6 TABLESPOONS GROUND PURE RED CHILE POWDER
1-2 TABLESPOONS CRUSHED CHILE PEQUIN
1 TABLESPOON CRUSHED FRESH GARLIC
1 TABLESPOON DRIED MEXICAN OREGANO
1 TABLESPOON SALT
2 TEASPOONS CRACKED BLACK PEPPER
Combine all ingredients well and refrigerate for 4 hours or overnight.
Cook the chorizo thoroughly in a nonstick sauté pan crumbling the meat as it cooks. Store remainder in refrigerator for 2 days or freeze.
Turkey chorizo is great with egg dishes, on pizzas, and as a taco filling.