I disagree. I make my own Mexican chorizo with ground turkey instead of pork and the only thing I am missing is the big puddle of grease with a few chunks of meat floating in it that I used to get from cooking commercially available chorizo, which is why I started making my own in the first place. I am sure a soy based ground meat substitute will work just fine in the following recipe:
[FONT=Arial Black, sans-serif]Mexican Chorizo[/FONT]
[FONT=Arial, sans-serif]Ingredients:[/FONT]
- [FONT=Arial, sans-serif]2 pounds ground pork with some fat on it.
[/FONT]
- [FONT=Arial, sans-serif]4 cloves mashed garlic[/FONT]
- [FONT=Arial, sans-serif]6 Tbs chili powder[/FONT]
- [FONT=Arial, sans-serif]2 Tbs oregano[/FONT]
- [FONT=Arial, sans-serif]2 Tbs olive oil [/FONT]
- [FONT=Arial, sans-serif]2 Tbs water[/FONT]
- [FONT=Arial, sans-serif]2 Tbs vinegar[/FONT]
- [FONT=Arial, sans-serif]1½ tsp sugar[/FONT]
- [FONT=Arial, sans-serif]1 tsp paprika[/FONT]
- [FONT=Arial, sans-serif]1 tsp ground cumin[/FONT]
- [FONT=Arial, sans-serif]1 tsp salt [/FONT]
- [FONT=Arial, sans-serif]1 tsp crushed red pepper flakes[/FONT]
- [FONT=Arial, sans-serif]½ tsp fresh ground black pepper[/FONT]
[FONT=Arial, sans-serif]
Instructions:[/FONT]
[FONT=Arial, sans-serif]
Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and tightly wrap each log with plastic wrap, twisting the ends to secure. [/FONT]
You can add ½ cup of finely chopped onions to the mix, but I don't because onions and I have a mutual non-aggression pact. I don't eat them, and they don't make me sleep sitting up.