Low-carb Mexican chorizo with okra

Low-carb Mexican chorizo with okra

Ready to awaken your tastebuds with a taste of Mexico? Okra, also known as ladies' fingers is a popular South American vegetable. It's mild, eggplant-like flavor makes it ideal to be partnered with flavor-packed, spicy chorizo in this simple yet delicious Mexican dish.

Low-carb Mexican chorizo with okra

Ready to awaken your tastebuds with a taste of Mexico? Okra, also known as ladies' fingers is a popular South American vegetable. It's mild, eggplant-like flavor makes it ideal to be partnered with flavor-packed, spicy chorizo in this simple yet delicious Mexican dish.
USMetric
4 servingservings

Ingredients

  • 1¼ lbs 550 g fresh okra
  • 1 lb 450 g chorizo, casings removed
  • 3 3 garlic clove, crushedgarlic cloves, crushed
  • 1 (4 oz.) 1 (110 g) red onion, dicedred onions, diced
  • 1 (4 oz.) 1 (120 g) red bell pepper, cut into stripsred bell peppers, cut into strips
  • 1 (5 oz.) 1 (140 g) green bell pepper, cut into stripsgreen bell peppers, cut into strips
  • 1 (4 oz.) 1 (110 g) tomato, dicedtomatoes, diced
  • 1 tsp 1 tsp chili flakes
  • 1 1 lime, juicelimes, juice
  • 1 tsp 1 tsp salt, or to taste
  • ½ tsp ½ tsp pepper, or to taste
  • 13 oz. (9 tbsp) 10 g (150 ml) fresh cilantro, leaves
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Instructions

  1. Cut the okra into 1″ (2.5 cm) pieces, discarding the ends. Set aside.
  2. In a large pan, heat the chorizo over medium heat, cook until browned (about 3 minutes), stirring to break into chunks the size of small meatballs.
  3. Stir in okra, garlic, onion, bell peppers, tomato, and chili flakes. Cook until the onions start to become translucent.
  4. Lower the heat, add lime juice, cover and simmer until the okra is fork-tender (12 -15 minutes).
  5. Season with salt and pepper to taste.
  6. Remove from the heat and mix in the cilantro.

Tips

This recipe goes great with cauliflower rice and avocado.

Feel free to serve sour cream and tomato salsa on the side.

You may not need to add salt to this recipe as the chorizo may be salty enough. But this may be different depending on the brand you use.

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8 comments

  1. jbuthmann
    I would like to know what brand of chorizo you use. The chorizo available in the markets near me doesn't look the same as in your photo. My Mexican chorizo disintegrates into a greasy mush when it is cooked. Not very appetizing.
    Jerry Buthmann
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    I would like to know what brand of chorizo you use. The chorizo available in the markets near me doesn't look the same as in your photo. My Mexican chorizo disintegrates into a greasy mush when it is cooked. Not very appetizing.
    Jerry Buthmann

    Brand availability will depend on your area. I personally have been able to find clean options at Wal-Mart and Publix stores. You may also want to consider making your own.

  3. Tom
    There are several brands and types of chorizo. The Mexican chorizo is as you say crumbly and falls apart. I believe it is made to be mixed with eggs and meats. Try Basque Chorizo. More sausage like. Can be fresh or in links.
  4. Stephaniehall529
    Any recommendations for substituting out the okra? I wanna try this dish be me and my husband dont like okra but we love mexican style dishes.
    Reply: #5
  5. Crystal Pullen Team Diet Doctor

    Any recommendations for substituting out the okra? I wanna try this dish be me and my husband dont like okra but we love mexican style dishes.

    Perhaps cauliflower or zuchhini? Be sure to adjust the nutrition info based on your substitution.

  6. 1 comment removed
  7. markmanra
    Could you use frozen okra instead of fresh?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Could you use frozen okra instead of fresh?

    Yes, you could use frozen okra. Thaw it first. If it's raw, add it at the same step that the recipe instructs. If it's already cooked, you may want to wait and add it at step 4 so it doesn't cook too much and get mushy.

  9. markmanra
    Thanks Kristin!!!!

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