Impossible™ Chorizo Recipe

Name: Barrio Tacos Lakewoods Impossible™ Chorizo Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Impossible™ ground plant-based pork-style; 2 tbs neutral oil (vegetable or canola); 2 tsp smoked paprika (preferably Spanish); 1 tsp hot smoked paprika or regular hot paprika; 1 tsp ground ancho or New Mexico chile powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano (Mexican or regular); 0.5 tsp chipotle powder (or 1 tsp adobo sauce from canned chipotles); 0.25 tsp ground cinnamon; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs apple cider vinegar; 1 tbs low-sodium soy sauce or tamari; 1 tsp maple syrup or brown sugar; 2 tbs fresh cilantro, chopped (optional); 2 to taste lime wedges (for serving); 0.25 cups finely diced onion (optional, for tacos/serving)

Inspired by Barrio Tacos Lakewood

Time20m

Serves4

Make Impossible™ Chorizo Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Impossible Chorizo Base

1 lb Impossible™ ground plant-based pork-style

2 tbs neutral oil (vegetable or canola)

Chorizo Seasoning

2 tsp smoked paprika (preferably Spanish)

1 tsp hot smoked paprika or regular hot paprika

1 tsp ground ancho or New Mexico chile powder

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp dried oregano (Mexican or regular)

1/2 tsp chipotle powder (or 1 tsp adobo sauce from canned chipotles)

1/4 tsp Ground cinnamon

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Acid & Umami

1 tbs Apple cider vinegar

1 tbs low-sodium soy sauce or tamari

1 tsp maple syrup or brown sugar

Finish & Optional Additions

2 tbs fresh cilantro, chopped (optional)

2 to taste Lime wedges (for serving)

1/4 cups finely diced onion (optional, for tacos/serving)

Method

Prep & Seasoning

Make the spice blend

In a small bowl, combine smoked paprika, hot paprika, chile powder, ground cumin, ground coriander, dried oregano, chipotle powder (or adobo), ground cinnamon, garlic powder, onion powder, kosher salt, and black pepper. Stir until evenly mixed.

Taste the Impossible base package (raw) briefly to note saltiness if desired — adjust salt in the spice blend later if you prefer more or less. Have apple cider vinegar, soy sauce and maple syrup ready.

Cooking

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. The oil should shimmer but not smoke.

Add the 1 lb Impossible ground to the hot skillet, breaking it up immediately with a spatula into small crumbles. Spread it into an even layer and let it sit undisturbed for 30–45 seconds to develop slight browning, then stir and continue to cook, pressing to break up any larger pieces.

After 3–4 minutes of cooking and light browning, sprinkle the prepared spice blend evenly over the plant-based crumbles. Stir well so the spices coat the pieces and toast briefly—about 30–60 seconds—to bloom the flavors. Stir constantly to avoid burning the spices.

Pour in 1 tablespoon soy sauce (or tamari), 1 tablespoon apple cider vinegar, and 1 teaspoon maple syrup or brown sugar. Stir to distribute the liquid evenly and to help the spices cling to the crumbles. Continue cooking 1–2 minutes until the mixture reduces slightly and becomes saucy but not wet. Taste and adjust seasoning: add a pinch more salt if needed or 1/2 teaspoon extra chipotle for heat.

If you prefer a saucier chorizo for tacos or bowls, add 1–2 tablespoons water and continue cooking 30–60 seconds until you reach desired consistency. For drier, crisper chorizo, increase heat slightly and cook an additional 1–2 minutes, stirring occasionally, until edges brown.

Finish & Serve

Remove skillet from heat. Stir in optional chopped cilantro and diced onion if using. Transfer Impossible chorizo to a serving bowl or use immediately as filling.

Serve warm with lime wedges. Use in tacos, burritos, breakfast scrambles, nachos, grain bowls, or as a protein for sandwiches. Store leftover chorizo in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or microwave.