Easy Mexican Chorizo Patties (Homemade in 25 Min)
This Easy Mexican Chorizo recipe is a very quick dish that you can always prepare anytime, for breakfast or even for a pack of lunch.
Equipment
Large cast-iron or heavy stainless steel skillet (12-inch / 30cm)
Large mixing bowl
Measuring spoons
Instant-read thermometer
Baking sheet (for freezing patties)
Ingredients
1 pound ground pork (minced pork) - lean, about 450g
1 tablespoon chili powder
½ teaspoon ground coriander
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon dried oregano - preferably Mexican oregano
¼ teaspoon cumin - ground
2 cloves garlic - minced, about 1 teaspoon
1 teaspoon salt- 1 tablespoon neutral oil - vegetable or canola, for frying
Instructions
- In a large mixing bowl, combine all the spices, minced garlic, and salt. Add the ground pork and mix with your hands or a fork for about 60 seconds until the seasoning is evenly distributed with no dry pockets. Divide the mixture into 5 equal portions (about 3.2 oz / 91g each) and shape into patties approximately ½ inch (1.3cm) thick.1 pound ground pork (minced pork), 1 tablespoon chili powder, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cloves, 1/4 teaspoon ground black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon cumin, 2 cloves garlic, 1 teaspoon salt
- Heat 1 tablespoon of oil in a large cast-iron or heavy skillet over medium-high heat until the oil shimmers. Place the patties in the skillet, leaving space between each one, and cook for 4–5 minutes until a deep brown crust forms on the bottom. Flip and cook for another 4–5 minutes until the internal temperature reaches 160°F / 71°C. Transfer to a plate and rest for 2 minutes before serving.1 tablespoon neutral oil
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. Freeze cooked patties in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Make-Ahead: Shape raw patties, separate with parchment paper, and freeze. Thaw overnight in the fridge and cook as directed. Raw patties should be cooked within 1–2 days of refrigeration.
Reheating: Reheat in a covered skillet over medium-low heat for 3–4 minutes per side, or microwave on medium power in 45-second intervals until the internal temperature reaches 165°F / 74°C.
Substitution: Ground beef (80/20) or ground turkey work in place of pork — turkey will be leaner so add 1 teaspoon of oil to the mix to prevent dryness.
Pro Tip: Work the spice mixture into cold pork for a full 60 seconds with your hands or a fork to eliminate dry spice pockets and ensure even flavour throughout every patty.
Nutrition
Serving: 1servingCalories: 271kcalCarbohydrates: 2gProtein: 16gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 65mgSodium: 543mgPotassium: 304mgFiber: 1gSugar: 0.1gVitamin A: 485IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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