California Walnuts Chorizo Meat
Prep Time 15 minutes
Cook Time 5 minutes
cups
Ingredients
- 3 cups walnuts
- 1 1/2 cups chickpeas, cooked
- 1 cup vegetable oil
- 1 tbsp white vinegar
- 1 tbsp paprika
- 2 tsps salt, kosher
- 2 tsps chili powder, ancho
- 2 tsps oregano, dried
- 1 tsp chipotle pepper, ground
- 1 tsp cumin, ground
- 1 tsp coriander, ground
Instructions
- Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
- Reserve until ready to use.
Comments
Can the contributor please give some ideas how this “chorizo” can be used?
Hi Sarah, thanks for the question! The chorizo in the recipe should be stored in the fridge after making it. It will probably stay good for at least a week in the fridge, a least 6 months in the freezer. It can be crumbled into a breakfast scramble, in pasta, in casserole, in tacos, on top of black bean soup – basically anywhere you would use real chorizo .
Hope that’s helpful!