Chipotle Copycat Chorizo
I’ve been dying to share this recipe with you! It’s like, the easiest thing ever. (We all like easy, right?) And SOOO tasty.
I made this chorizo twice in one week last month, and it’s going to be one of my Whole30 staples this round — if my kids don’t scarf all of it. I barely had leftovers when I made this for dinner.
Speaking of Whole30, how many of you are doing a round this month? If you subscribe to my newsletter, did you see the two weeks worth of Whole30 meal plans I sent in December’s email? I included shopping lists and weekend prep tips, too!
If you didn’t subscribe in time, I’ll be resending those in January’s newsletter in a couple of weeks. You can subscribe here: Perry’s Plate Newsletter Subscription. Don’t miss them!
Anyway, back to chorizo….
One thing I love about Chipotle is that it’s one of the few restaurants where you can order Whole30 compliant meals. Have you tried their new pork-chicken chorizo? Its GOOOOD.
I decided to whip up my own version of it — partly because I can’t resist putting together a new spice blend.
Meet my newest friend, chorizo seasoning. It has three different kinds of paprika along with a bunch of other seasonings that give it a peppery, southwest punch.
The addition of ground chicken lightens up the pork and makes it less greasy. If you can’t find ground chicken, just use ground turkey.
Keep a jar of that spice blend in your cabinet and you’ll go from zero to chorizo in about 15 minutes. It’s paleo, Whole30 compliant, and you can make a big batch at the beginning of the week and use it for wraps, scrambles, omelets, clean-out-the-fridge bowls, and salads.
I could eat salads like this everyday. Especially with a big drizzle of Paleo Ranch Dressing.
For the chorizo seasoning:
For making the chorizo:
This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.