Authentic Mexican Keto Fresh Chorizo

You should have some of my Authentic Mexican Keto Fresh Chorizo ready to be used in your fridge each week.

Unlike the dried variety of chorizo, this fresh, beautifully spiced chorizo is amazing in so many dishes and I am sure once you try it you will be making kebabs, meatballs, fried chorizo tacos, huevos rancheros and so much more.

It is the spices and a good mix of fat and pork that makes the perfect chorizo.  You can use any protein you wish, but please ensure it has a good balance of fats and a healthy dose of spices.

I have been making my own fresh chorizo and many other Mexican dishes for more years than I care to count.  It is by far my favourite kind of food, and this recipe is very much part of my repertoire.

Let me see your creations on Facebook, or tell me below how much you loved this recipe.

Fresh Mexican Chorizo

This fresh chorizo is freakin amazing!

5 from 2 votes!

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Prep Time: 20 minutes mins

Cook Time: 2 minutes mins

Total Time: 22 minutes mins

Course: Breakfast Lunch and Dinner

Cuisine: Mexican

Diet: Gluten Free

Recipe Category: Low Carb

Calories: 140kcal

Author: Megan Ellam

Servings: 6 people

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Ingredients 

1x2x3x

• ▢ 3 (3) dried guajillos or ancho chillies
• ▢ 1 tablespoom (1 tablespoom) achiote paste or ground annatto seeds
• ▢ 2 teaspoons (2 teaspoons) salt flakes
• ▢ 2 teaspoons (2 teaspoons) cumin
• ▢ 1 teaspoon (1 teaspoon) coriander
• ▢ 2 teaspoons (2 teaspoons) smoked paprika
• ▢ 1/2 teaspoon (½ teaspoon) cinnamon
• ▢ 1/2 teaspoon (½ teaspoon) dried oregano
• ▢ 2 (2) garlic cloves finely chopped
• ▢ 30 g (1 oz) brown onion finely chopped, about 1/4 onion
• ▢ 2 teaspoons (2 teaspoons) apple cider vinegar
• ▢ 600 g (1 lb) ground pork scotch fillet or get your butcher to do this for you

optional kebab sticks

Instructions

THERMOMIX METHOD

• Add all seasonings and guajillo to bowl; cook 2 min/110℃/speed 1.
• Add garlic, onion, and apple cider vinegar, cook 4 min/ 110℃/speed 1.
• Mix 10 sec/speed 5. Add pork mince; mix 20 sec/speed 3.
• Transfer to a bowl. Chill for at least 3 hours or leave overnight to develop more flavour.
• Cook in a hot pan until flecked with tasty charred bits. The sausage can be shaped into patties or sausages if you prefer.

CONVENTIONAL METHOD

• Blend dried guajillos until it is a fine powder. Transfer to a skillet.
• Add achiote, salt, cumin, coriander, paprika, cinnamon, and oregano. Dry fry over medium-high heat until fragrant. Remove immediately and place into a large bowl.
• Add remaining ingredients and mix well with your hands until all the seasonings are mixed through.

Notes

The mix can be cooked like regular mince: serve as nachos, tacos, or with keto tortillas from my book Savour. 

Alternatively, shape them as small sausages on a kebab stick and grill on a barbecue or in an oiled frypan.

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Nutrition

Serving: 1serve | Calories: 140kcal | Carbohydrates: 2g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 842mg | Potassium: 376mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg | Magnesium: 26mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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