Wild Turkey Chorizo Chimichangas
Whether for the entire family or for a personal snack, this wild turkey iteration of a Mexican classic is sure to please.
Ingredients:
Chorizo:
1 pound ground turkey
1/2 pound ground bacon
1 tablespoon cumin seeds
1 teaspoon coriander seed
5 whole cloves
2 bay leaves
¼ teaspoon cinnamon
½ teaspoon Mexican oregano
½ teaspoon dried thyme
1 tablespoon garlic powder
1 teaspoon sea salt
5 peppercorns
1 tablespoon paprika
2 tablespoons ancho chili powder
3 tablespoons apple cider vinegar
Remaining Ingredients:
2 cups refried beans
8 medium flour tortillas
1 cup cheddar cheese
½ cup sour cream
Instructions
1. In a mortar and pestle or grinder, mix cumin, cloves, bay leaves and coriander and grind until fine powder. Add remaining spices and blend until fully combined.
2. In large bowl, mix all chorizo ingredients until meat is mushy and red from the spices. Let sit 8-12 hours. You can freeze chorizo for later use if you’d like, but we are here to make chimichanga magic happen.
3. In large skillet, add chorizo and cook fully until temperature reaches 165 degrees internal. Add beans along with ¼ cup water. Continue cooking until beans and chorizo are fully blended.
4. Remove from heat and fold in cheddar cheese.
5. Heat oil in deep skillet to 375.
6. Make little chorizo burritos by placing a couple spoonsful of mixture and wrapping. Place seam side down in hot oil and fry until crispy, flipping once to cook both sides.
7. Remove from oil, and top with your favorite toppings.