Chorizo Fresco Meat Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Chorizo Meat & Black Bean Tacos
Ingredients
- 500g Chorizo Fresco Meat
- 8 small tortillas
- 2 tomatoes, diced
- 1 small red onion, finely diced
- 1 lime
- 2 tbsp chopped coriander
- 100g shredded cabbage
- 1 tin black beans (400g), drained and rinsed
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Heat a wide frying pan over medium-high heat. Add the thawed mince or loose sausage meat in batches; use 1 tsp oil only if it sticks. Leave each batch untouched for 2 minutes, then break it into small crumbles with a spatula. Continue cooking for roughly 8–12 minutes, until it reaches at least 72°C throughout. Colour alone is not a safety check. Spoon off excess rendered fat, leaving enough to coat the meat.
- Mix tomatoes, half the onion, coriander and half the lime juice into a salsa. Keep the cabbage separate.
- Warm the tortillas in a dry pan for about 30 seconds per side. Wrap in a clean towel. Warm the drained beans in a saucepan with 2 tbsp water for 3–4 minutes.
- Use the fully cooked meat crumbles, draining any excess fat before filling the tortillas.
- Fill the tortillas with cooked meat, beans, cabbage and salsa. Finish with the remaining onion and lime wedges.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Loose Sausage Meat.
Recipe 2 · By Chef Luca
Chorizo Meat & Lime Rice Bowls
Ingredients
- 500g Chorizo Fresco Meat
- 280g dry rice
- 400g broccoli florets
- 1 carrot, cut into thin strips
- 1 tbsp neutral oil
- 2 tbsp lime juice
- 2 tbsp chopped coriander
- 1 avocado, sliced
- 2 spring onions, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Heat a wide frying pan over medium-high heat. Add the thawed mince or loose sausage meat in batches; use 1 tsp oil only if it sticks. Leave each batch untouched for 2 minutes, then break it into small crumbles with a spatula. Continue cooking for roughly 8–12 minutes, until it reaches at least 72°C throughout. Colour alone is not a safety check. Spoon off excess rendered fat, leaving enough to coat the meat.
- Cook the rice in fresh water according to the packet. Keep it hot for serving.
- Stir-fry broccoli and carrot in oil for 3 minutes. Add 3 tbsp water, cover for 3–4 minutes, then uncover and let excess water evaporate.
- Use the cooked meat crumbles. Toss the vegetables with lime juice and coriander.
- Divide rice, vegetables and cooked meat into bowls. Add spring onion and avocado. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Loose Sausage Meat.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.