Behold the secret ingredient to giving your Mexican dishes an authentic and incredibly amazing flavor! This homemade Mexican chorizo is easy to make and the flavor is out of this world!
SALIVARY GLANDS AND LYMPH NODES. That’s what you’ll find in the list of ingredients of a lot of store-bought chorizo. I bought some a while back, cooked with it, and it wasn’t until after we had eaten it that I saw the foreboding list of ingredients. Yes, I felt a little ill.
The “daring” in Daring Gourmet isn’t referring to entertaining members of the lymphatic and exocrine families.
Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T!
Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them.
And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and
“Now it’s too late, baby, now it’s too late…
Something inside has died and I can’t hide it,
and I just can’t fake it.”
Store-bought chorizo: We’re through.
(Thanks, Carole King, for those fitting lyrics.)
This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it.
Many authentic Mexican recipes call for chorizo. Here are a couple of mine and more will follow:
Tinga Poblana Pulled Pork Tacos
Mexican Meatballs with Roasted Garlic, Chipotle and Tomatillo Sauce
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Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it!
Enjoy!
BEST Homemade Mexican Chorizo
Ingredients
- 1 lb coarsely ground lean pork
- 6 oz coarsely ground pork fat (ask your butcher)
- 5 cloves garlic ,minced
- 2 tablespoons ancho chile powder
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 2 teaspoons dried Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 tablespoons cider vinegar
Instructions
- Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
- The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
- Makes 1 1/2 pounds, divided into six 4 oz. servings.
Nutrition
Donna Sessions says
I’ve made this about three times since I was given this recipe. My brother in law always gives the best most thoughtful Christmas gifts and this was one he gave our family. He had made them up ahead of time and broke them down like you did and froze them and put them in the bag of goodies he always does. This is the most flavorful chorizo not to mention no gristle or fillers you find at the grocery store. I have shared this recipe with numerous people. Thank you so much for this it’s simply amazing!!! I use 2 lbs of fresh ground pork and grab 1 lb of Hot breakfast sausage instead of the pork fat. And I double the seasonings.
Kimberly @ The Daring Gourmet says
Fantastic, Donna, I’m so happy to hear that, thank you!
WILLIAM COUSERT says
What’s wrong with salivary glands and lymph nodes? They sound gross, but they taste great.
Do you eat hot dogs? You do know what they’re made of, right? Everything. Why waste perfectly good food just because it sounds gross? Be bold and expand your palate.
Mike says
I used this recipe to make about 10 lbs of chorizo from what was left of a wild pig my son shot. The wild pig was extremely lean and I had less than 1/2 of the pork fat the recipe required on hand. I live in southwest and there is a lot of good Mexican food around, but this is probably the best chorizo I we have ever had.
Kimberly @ The Daring Gourmet says
Fantastic, Mike, I’m so glad you guys enjoyed it, thank you!
Lisa says
Would you make any changes if you wanted to stuff this Chorizo into sausages?
Kimberly @ The Daring Gourmet says
Hi Lisa, you can stuff this recipe as is. Just FYI as some people confuse the two: This is Mexican chorizo which is meant to be used by opening the casings and crumbling it into the frying pan, unlike Spanish chorizo which is a firm, cured sausage that is served sliced.
Anonymous says
I do not eat pork, but can I substitute turkey meat for pork ? If I do will it still have the chorizo flavor?
Kimberly @ The Daring Gourmet says
Yes you can substitute turkey. It won’t taste the same but it will still taste good.
Anonymous says
Hi!
Just found this recipe after a disheartening multi-day search for chorizo in various grocery stores! Yay! Quick question- is there a more minimal amount of time you can leave the mixture to sit? Would a day be okay? Or- it *must* sit for three days?
Thanks!
Kimberly @ The Daring Gourmet says
No, it doesn’t have to sit for 3 days, that’s just if you want to “maximize” the flavor. It will taste amazing even the same day.
Darrin says
I just ground 5 lbs of pork shoulder and 1.5 lbs fat in my new kitchen aid attatchment,tripled the recipe,the oly thing I could not find was ground ancho chile,so I subsituted Passila chile,a little california chile.I just mixed it all together and put in fridge,hopefully it will come together,as we love chorizo.
Jennifer Johnson says
Hi, with the meat supply irregular right now I have the pound of pork but cannot get the additional pork fat. I know that is essential for the texture, but trying to brainstorm alternatives (e.g., adding some vegetable shortening) that could get it closer to the original recipe. Thanks for any suggestions :)
Kimberly @ The Daring Gourmet says
Hi Jennifer, I would just omit the fat and not worry about substitutes. It will still taste fabulous!
Lana Hightower says
Thanks for the recipe! When I read the ingredient list of store bought chorizo I was like you and got ill! Cant wait to try this!
Mel says
Thanks to the outbreak, it’s next to impossible to get my hands on chorizo. I made this for my family (with fried eggs and homemade sour cream biscuits,) and WOW!!! I am never buying chorizo ever again!! I’m gonna premake this and have them on hand from now on! New staple!!!
Kimberly @ The Daring Gourmet says
Fantastic, Mel, I’m so glad it was a hit and that it will become staple in your home, thank you!
Andrew says
The choriza was yery good. We are from Tucson Arizona, our home smelt like we were Back in Tucson. Like you we are very picky about our fodd and how it is made.
Kimberly @ The Daring Gourmet says
Thank you, Andrew, I’m so glad you enjoyed it!
Karyn says
⭐⭐⭐⭐⭐ My family and I love this recipe! I use it for so many different dishes it’s a staple in our household. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Karyn, thank you so much!
Rafael says
Hi, i just made it, instead, i completely cheated, instead of getting meat and lard, i got a pound of sweet italian sausages, and mixed it with all the ingredients but salt, since it is already added to the sausages, the reason i did this, the meat doesn’t have as much liquid. I will let you know the result, but looks promising.
Thank you.
Colleen BONCOSKY says
Can I stuff this recipe in hog casings for sausages?
Kimberly @ The Daring Gourmet says
Hi Colleen, Mexican chorizo is different than Spanish chorizo. Spanish chorizo is an actual “sausage” that’s stuffed into casings, dry-cured and sliced like salami. Mexican chorizo is very soft and loose and crumbly, meant to be fried up like regular ground sausage, and the texture doesn’t work well for traditional sausages.
Whitney says
Is it pork fat, or lard that you used for this recipe?
Kimberly @ The Daring Gourmet says
Hi Whitney, it’s solid pork fat. (Lard is fat that has been rendered – ie, melted and cooled.)
Barb says
I knew there were some questionable ingredients in that type of chorizo, I just never knew exactly what they were (eww!). Definitely going to try this now. Good idea about adding some liquid while blitzing, maybe homemade bone broth? I like the gelatinous texture of bone broth, maybe that will help the end results? Maybe bump up the fat content too, after blitzing. I will post my results, thank you for the recipe!
Barb says
The flavors sound wonderful and authentic, but I am wondering about the texture? Growing up in LA, the Mexican chirizo we were accustomed to was very very soft and melted into the food, leaving hearty flavor but very little texture behind. Is this more of a ground\mince texture then? If so, do you think blitzing the final product in a food processor would make the texture more fine\fluid…..”meltable”? :) Thanks in advance!
Kimberly @ The Daring Gourmet says
Hi Barb, because of the nature of the glandular/lymphatic ingredients in most commercial chorizo it does have a smoother texture than muscle meat does. It’s certainly worth a try though. Before you blitz the entire batch in a food processor I would try it with a little bit of it of it first, fry it up, and see if you like the results. You might need to add a tiny bit of liquid to it before blitzing it in order to help emulsify the meat. If you give it a try, let us know how it goes!
Lola says
Thank you so much for this recipe, I have just made some and it’s delicious! I will freeze some but I would like to know how long I can keep it uncooked in the fridge?
Kimberly @ The Daring Gourmet says
Wonderful, Lola, thank you! It will keep for as long as the expiration date on the meat you used.
Bertha Lafleur says
This is a delicious recipe! So easy and flavorful. I’m so glad I found it.
Kimberly @ The Daring Gourmet says
Thank you, Bertha, I’m so glad you enjoyed it!
joshua knechtel says
I made your chorizo recipe a few weeks back but forgot to mention I made it. It was fantastic! Here in Toronto all I can find is Spanish chorizo, which doesn’t work for what I use chorizo for often (stuffed peppers, stuffed mushrooms, chorizo and eggs) so I went looking to see how easy or hard it was and was overjoyed to find your recipe and how easy it is. I couldn’t find Mexican oregano here, so I had to use regular oregano.
Kimberly @ The Daring Gourmet says
Wonderful, Joshua, I’m so glad you enjoyed it, thank you!
Cheri Cunningham says
Penzy’’s carries Mexican oregano and can be mail ordered
Wayno says
Hello Kimberly!
Been a few years since I last made Mex chorizo, and didn’t find notes in my recipe box, or remember which recipes I used as guides, and your’s looked really lovely. Just finished making two pounds tonight from your recipe! I think this one is what I’ll continue to use and play with. I have a few notes to share with you and your followers.
I took some inspiration from Lisa Fain’s recipe @homesicktexan.com, putting all the spices, garlic and vinegar into the blender and pureeing. I also had whole dried guajillo and ancho chiles on hand, so I used those (but adjusted with a bit more powdered ancho at the final stage). She also had some fresh onion in her recipe, so I threw a few slices into the blender (onion felt like it would work for my tastes).
Something you might add to the recipe technique — appropriate to hobbyist sausage makers — is microwaving a spoonful of the blended mixture and tasting it to determine if the spicing and salt level is to their preference. I did two rounds of this, with some adjustment in between.
Great recipe, thank you for the gift of it!
On an aside… I’ve been perfecting over the last couple weeks making King Arthur Flour’s English Muffin recipe. (would post a picture of how great they look, if I could…). I keep a few, give away the rest to neighbors, and do make-ahead egg mcmuffins for taking to work (Wayne McMuffins!). Using Kenji Lopez’s (SeriousEats.com) Egg McMuff recipe, but I got to thinking how great it would be to have a chorizo patty on them. And that’s how I ended up at dg.com.
Kimberly @ The Daring Gourmet says
Hi Wayne, thanks so much for the feedback and for sharing all of those tips. And I’m with you, a chorizo egg mcmuffin sounds fab!
Kathleen Stratman says
We haven’t made your chorizo from scratch yet but will do very soon in the future. We were also horrified after eating store-bought chorizo. We were wondering why the texture and taste was different than when we used to have it in the past. Then we read the ingredients on the package and it was all glands, nodes and other non-flesh parts! Thank you for the recipe because we’re never going to buy it already prepared and packaged from a store.
Kimberly @ The Daring Gourmet says
Hi Kathleen, I know, it was definitely a turn-off for me too. I think you’ll really enjoy the flavor of this chorizo. Happy cooking!
Stephen says
This is a solid recipe. Made it, ate it, and enjoyed every bite. The subtle sweetness really balances out the other flavors. We also loved how the ancho chili shined in this recipe. We served this with warm corn tortillas, diced white onion, cilantro, and homemade salsa verde. I am looking forward to using some of the additional spices and measurements here to experiment with our own chorizo blend (which is very close to this one) to how it turns out. What I can say now is that this recipe is spot on with the 1 1/2 teaspoons of salt per pound of ground meat. This became our preferred salt-to-meat sausage making ratio after countless attempts. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Stephen, thank you!
Anne says
I am a volunteer teacher in rural Guatemala. The meat we have available here comes right off the animal carcass. There is nothing else added, so allowing the chorizo to sit in the frig for 3 days is not necessary. Is there any other reason to let it sit for 3 days? Some things are actually better in “poor developing” countries especially if one cannot live on Germany.
Gracias
Kimberly @ The Daring Gourmet says
Hi Anne, the purpose for letting it “age” in the fridge is to allow the flavors of the seasonings to fully develop and penetrate the meat.
Mary says
I made this with 1+ lb. of ground chicken and cooked in some oil to sub for the lack of fat in the chicken. It was delicious! You have nailed the seasoning mix. I will be making this again, and I may never buy store-bought chorizo ever again!
Kimberly @ The Daring Gourmet says
Fantastic, Mary, thanks so much!
Jeana says
Looking forward to making your recipe. How would one use this in paella?
Rick Zabala says
Hello well it’s still available. Could beef,chicken, or turkey be substituted for pork?
Kimberly @ The Daring Gourmet says
Hi Rick, it will taste different of course but yes, you can substitute any of those.
Ashley says
If you substitute another main meat, should you still use pork fat? I had flying biscuit chicken chorizo and (though I was skeptical), it was really tasty. I love chorizo and want to make it asap, so I’m excited to try your recipe!
Kimberly @ The Daring Gourmet says
Hi Ashley, most sausage makers agree that using pork fat is still the best option even when making chicken sausages. Happy cooking!
SHERRY says
Maybe I missed it, but the recipe does not specify the cut of pork. Does it matter? Do you recommend pork loin. pork shoulder, etc? I do want to try the recipe. Thanks
Kimberly @ The Daring Gourmet says
Hi Sherry, it really doesn’t matter. If you choose a lean cut of pork include the extra fat called for. Alternatively you can use a fattier cut of pork and cut down on the additional fat or omit it entirely. There’s really no way to go wrong with this. Enjoy!
Michelle Storms Van Howe says
Just made this recipe and I love it! thank you!!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Michelle, thanks so much for the feedback!
Julie says
I think this is the best & healthiest chorizo I have ever had! I love chorizo & queso blanco dip and it’s great in omelettes too! I didn’t have ancho chili powder so I subbed regular badia brand chili powder, I didn’t have smoked paprika so I used chipotle powder. I used ground pork & didn’t mix in additional fat. I didn’t do the vinegar step either but I let the flavors marry for a day in the fridge & cooked it a day later. Love the clove & cinnamon spices, I always wondered what the secret ingredients were. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Julie, I’m so glad you enjoyed this, thanks for the feedback!
Lydia says
Oh Kimberley, forgot to mention that hafter the meat had drained, he either rougly minced the meat or chopped it up.
Lydia says
Hi Kimberley, my Dad used to make a spicy Goa sausage which is similar with the exception of a few different spices. Here’s what he did. He washed the pork in vinegar and patted it dry. Then he cut it in large chunks and salted it. he placed the meat in a colander, weighed the meat down with a plate, put the colander on a tray and allowed the meat to season with salt and at the same time the excess liquid. drained off. After 24 hours, he mixed the spices to a thick paste with gin or vodka and seasoned the meat with the spices. He also added a little malted vinegar. The filling could then be turned into sausages or just cooked up like pickle pork. The goans always have a jar in their fridge.
Kimberly @ The Daring Gourmet says
I wasn’t familiar with the Goan sausage, thanks for sharing, Lydia!
Diuncan says
I meant instead of leaving it 3 days in the fridge and removing the liquid in the mix
Kimberly @ The Daring Gourmet says
Oh, I see. Leaving it in the fridge helps the flavors to fully develop so I wouldn’t recommend taking any shortcuts. That said, if you need the chorizo now and don’t have time to wait, you can simply use it now but I would skip the dehydrator.
Duncan Crawford says
Thanks
Duncan Crawford says
Hi, I have a dehydrator for making Bilton/Jerky, could I use that to speed up the proccess?
Kimberly @ The Daring Gourmet says
Hi Duncan, no dehydration is needed. Unlike Spanish chorizo which is a dried and cured sausage, Mexican chorizo is raw/uncooked and is prepared by crumbling it into a pan and frying.
Luey says
I’m considering using my dehydrator with this recipe and beef instead…Hoping to make chorizo flavored beef snacks…
Linda Schilling says
I have always bought Chorizo from the supermarket, and simply accepted how greasy it is.
Then I researched recipes and came across your recipe using prepared spices and thought “I can do that”. So I did.
Spent $$$ getting the Ancho Chile, Ground Coriander, and Smoked Papika (glorious aroma) but I figure I should be able to get about 8 batches out of what I bought.
And boy am I glad I found your recipe.
The flavor is complex and surprising and delicious!
It is a keeper!
Kimberly @ The Daring Gourmet says
Fantastic, Linda, I’m so glad you enjoyed it and appreciate the feedback, thank you!
anthony filion says
Point of fact…one time I cheeeze-shredded these awful chicken hot dogs and fried them with chili powder and smoked paprika and it tasted/looked and had a texture just like chorizo.😂
Kimberly @ The Daring Gourmet says
That’s hilarious, Anthony!!
Chris again says
Just made a batch of this as we are having your Tinga Poblana on Boxing Day. So easy to throw together. My 12 year old son did it all basically and he ended up with orange hands ☺️ Really surprised I managed to get Mexican oregano at my local supermarket too. You can certainly smell the difference. Thanks once again.
Kimberly @ The Daring Gourmet says
That’s awesome, Chris! And that’s so cool that your son is involved in the cooking. Yes, this chorizo really is super easy and just wait until you’ve tried it – the flavor is fabulous and will make all the difference in your Tinga Poblana tacos!
Tropicalslq says
I would like to put my two cent worth in here. Here in Nayarit, Mexico there are a variety of excellent chorizos to choose from. Those with parts of the animal that some might find icky are usually the finer ground mix that we throw on the grill much like a hot dog in a backyard bar b que in the u.s. Other chorizo that we take the casings off of and scramble with eggs, for example, are coarser ground and tend to have more recognizable meat and fat bits. The spices and technique in this recipe are dead on for a typical homemade chorizo for the aunts and grandmas that I have throughout the mid section of Mexico. That said, beef is also used. I, personally, have used ground turkey successfully, fried in olive oil, and incorporated into scrambled eggs with the approval of said aunts and grandmas. Modern Mexicans we are. Love this recipe
Kimberly @ The Daring Gourmet says
Thank you, Tropicalslq, I really appreciate both the input and feedback!
Robert in Vegas says
I’m a hunter and just harvested a javelina near Nogales last Friday. I’ve been searching online for chorizo recipes and have settled on this one! Of all the recipes I’ve revieewd, this one looks like a winner. I’ll be grinding the meat course I think and mixing in my Kitchenaid; do you think I should mix everything and then mix in the fat last so it doesn’t all get too “smooth” in texture? Thanks!
Kimberly @ The Daring Gourmet says
Hi Robert, that sounds like a fun project! I’d recommended grinding them together. Make sure the meat and fat are super cold before you grind them (it makes it much easier). Freeze both for about 2 hours before grinding them. You don’t want them frozen but you do want them very cold. Cut them up into small pieces and feed them through the Kitchenaid. It sounds like you’ve done this before though, so you should be good to go. Happy chorizo-making from your latest harvest! I’ve never had javelina before – let us know how it goes!
Robert in Vegas says
Hi Kimberly! I made two pounds of your chorizo recipe today with the Javelina I harvested last week near the Mexican border / Nogales. We sauteed some with onions for quick lunch tacos just now and it was perfect! I simply doubled the recipe. I also used half Ancho chile powder and half Guajillo chile powder to add a slight spice to it but not too much. I ground the meat and fat coarse and ended up mixing meat and ingredients first, then adding and mixing the ground pork fat in toward the end so it did not smear. The balance is in the refrigerator now to sit and blend for the next three days though frankly it was delicious as is. READERS: This is a very easy recipe with fantastic flavor. Even with the half and half ground guajillo chili powder it was mild to medium heat. I think you could go full guajillo powder instead of half ancho and have a good solid medium heat to it. I searched the internet and family friends living in Mexico for a good recipe and this one is as close to perfect as you can get for this side of the border! Thank you again!!!
Kimberly @ The Daring Gourmet says
Robert, I’m so pleased to hear about the results! Thanks so much for taking the time to leave detailed feedback, it’s much appreciated. Enjoy the rest of your chorizo! Best, Kimberly
jennifer says
HI KImberly, alternatives to use instead of pork???? Minced veal, beef, chicken? WHich would be closest? Do you have a certain cut to use?
Kimberly @ The Daring Gourmet says
Hi Jennifer, pork has its own flavor that no other meat can imitate. Beef just wouldn’t taste the same and chicken lacks the fat that adds both texture and flavor to the chorizo. If you’re still set on making this with an alternative go ahead and try ground chicken, but don’t blame me if you’re not happy with the results! :)
Amahl Scheppach says
Kimberly, you bring up a good point that shying away from certain edible parts of animals is a cultural bias. That was part of my point too. When I bring my kids to a Mexican or Asian market and they see a tray of chicken feet, for example, their typical response is “ewww,” simply because the concept of eating chicken feet is unfamiliar to them. We (let’s not say arrogant, but “privileged”) Americans are used to buying meat butchered, cleaned and packaged. But chicken breasts and ground meat tends to sanitize the whole experience–we are anesthetized to the murder that is inherent in eating meat, because we don’t have to face the animal when it’s alive. That’s somebody else’s job (the “meat processing plants”). Thus my point with butchering the animals themselves, and no, I don’t expect people to kill cows in their apartment. But drive to a nearby farm next time you need lamb chops, for example, and at least participate in the slaughter. Look that lamb in the eyes before it’s killed (by you, or the farm hand). I’ll warn you; it’s not for the squeamish. But if every American did this, it is my firm belief that not only would we all eat less meat, we’d also have a greater respect for what happens to the rest of the animal, because we’d feel some empathy, some moral responsibility for those feet, feathers, even salivary glands and lymph nodes that otherwise go to fertilizer, pet food…or, like the sharks, are simply discarded in favor of the “good parts” we’re used to eating. I am not a vegan. I eat meat, and so do my kids. But don’t you think, as a gourmet, that we all deserve to know what we’re eating and where it came from?
Lisa says
Okay, I found something wrong with every single thing in your post! Look the animal in the eye before you slaughter it? Why must you identify with your nourishment before partaking? What would be the purpose, or the desired outcome? And why do I have to eat their feet after identifying with them and then slaughtering them? Come on, now. People who have odd opinions just to be different don’t really accomplish anything other than a “wtf” factor of a respondent fascininated and humored by your words….
Amahl Turczyn says
This is a great recipe, but it doesn’t have the flavor or consistency of the lymph node/salivary gland chorizo. They use those organ meats for a reason: it gives traditional chorizo a unique texture and flavor you can’t get from pork shoulder. I’m not saying the recipe is bad, it just isn’t the real thing. Try this: go to your local butcher, ask for pork lymph nodes and salivary glands, grind them with a good meat grinder, and then try this recipe; then compare the two versions. I’m guessing, if you can approach the two objectively, that you will prefer the organ-based version. And it’s a great use for an otherwise hard-to-use meat product.
I really don’t understand the squeamishness–to me, it smacks of arrogance. If you choose to eat meat, to take the life of an animal, then have the decency to 1) butcher it yourself, and 2) eat the whole thing, from snout to trotter. There are great recipes for all of it, from pig’s ears to blood sausage. Otherwise you are no better than the fishermen who cut the fins off sharks for soup, and leave the rest of the animal to die.
Kimberly @ The Daring Gourmet says
Amahl, I am sure that the taste and texture are different. And I can appreciate some of the sentiments you’ve expressed, but I need to comment on a couple of your points. 1) It is not arrogance to shy away from parts of an animal that are not common to the diet of ones culture, it’s simply a difference in upbringing and what one is familiar with. 2) The shark comparison is a very poor one for at least a couple of reasons. First, in your example only a tiny piece of the shark is used and the rest of it is discarded. I am certain the meat processing plants are using every bit of the pig for a wide variety of products, for both humans and animals. Secondly, what makes the example of the sharks especially alarming is the blatant cruelty involved. I am most confident that the swine in this country do not have their lymph nodes and salivary glands removed while still alive and are then cast back into the pig sty to die. As for butchering animals ourselves, that simply isn’t practical for most people. Dragging a 1300 pound cow into a high-rise apartment? Besides being logistically impossible, that would be a sure way to get a notice to vacate from the landlord.
Sweethunnie says
That was the perfect reply. Good going Kimberly . :)
Anna Devine says
My mother almost always made chorizo at home from scratch. She preferred making it with ground beef. On the rare occasion that she made store bought, I could not eat it. All the additives and whatever else was in the store bought just did not work for me. After growing up I never learned to make it, When my mom knew I was coming over to visit she would always make chorizo and package it for me to take home. She would split it into serving sizes so I could just get a package out of the freezer that was just enough for my daughter and myself. My mother passed away and going through her recipes I found her chorizo recipe and make it for my daughter and myself. Your story reminded me of how much my Mom loved making that chorizo for me.
Kimberly @ The Daring Gourmet says
Thank you for sharing those precious memories, Anna.
Yvonne says
I would really like Anna’s mother’s recipe if she would share it.
Mama Di says
Me too!
Pat says
Amahl, I can certainly appreciate your point of view on your culinary preferences. However, it is arrogant of you to assume that anyone who does not think as you do is wrong. And your allusion that they may actually be criminal is certainly unsupportable. We all grow up in our own cultures and few of us are able to stray from the cultural habits of a lifetime. Additionally, each person on this planet has their own feelings, beliefs and convictions about a LOT of topics, not just food. When people begin to generalize about groups of people with particular beliefs, we begin to become racists because racism is based on the practice of assigning characteristics, actions or beliefs as a general case to a specific identifiable group of people. If I select a large enough group of people and begin to generalize about them I will undoubtedly be able to find some people within that group for whom my generalizations are true. But the great majority of the people of that group, because of our inherent differences, will NOT match those generalizations. It would be like saying that your are a human being so you must be a murderer. It cannot be a true statement, even though some human beings ARE murderers. We need to learn to be more tolerant and to live together with our differences. My father told me that if I didn’t allow my friends to have at least one or two major flaws, I would not and could not have any friends because we all have those flaws.
Sara says
Hi Kimberly, I was wondering, can you skip the straining portion and make it the night before you want to use it? I realize the flavor may not be as intense but was curious about your thoughts on this. Thank you!
Kimberly @ The Daring Gourmet says
Hi Sara! Yes, you can and it will still taste excellent. Enjoy! :)
Tammi says
Well, this is going to be dangerous. I see I have a project picked out for next weekend! I’ll have to check the black hole that is my spice collection for Mexican oregano. Found out the hard way that I was out of whole cloves yesterday when I was making the Rotkohl, had to substitute whole allspice!
Kimberly @ The Daring Gourmet says
Hi Tammi! Unless you’re a purist and can’t live without it, don’t worry about getting Mexican oregano – regular will work just fine. Have fun with this chorizo. It tastes wonderful and will really enhance your Mexican dishes!
Tammi says
Kimberly, have you doubled or tripled this recipe? I like to make big batches of thing like this for the freezer. I try to be a purist when I can, but there are always those “screw it” moments!
Kimberly @ The Daring Gourmet says
Ha! :) Yes you can double or triple it. On a different note, you can also adjust the pork fat amount according to your preferences. This definitely isn’t an “exact science” recipe.
Mike L. says
I, fortunately, read the ingredient list prior to purchase! :)
I have made my own for about a year – I gotta say though, your recipe interests me and I have ‘book marked’ the page and I’ll let ya know what I think.
Laters.
Mike L.
The Daring Gourmet says
I made the same mistake, Mike – ONCE – which is why I’ve been making it myself ever since! :) I’m happy you’ll be giving this a try and yes, please do let us know what you think!
Etoin says
Mike, would be interested in hearing how you like this version. And would be interested in seeing yours if our hostess here does not object.
The Daring Gourmet says
Etoin, my facebook page is the perfect place for my readers to post pictures of the finished dishes – I more than welcome it! https://www.facebook.com/TheDaringGourmet
Georgina Lozano Anderson says
I am going to try it.I have tried a lot of recipes .I hope this is the one
The Daring Gourmet says
Hi Georgina! The flavor profile of this one is very authentic and it’s gotten a lot of positive feedback. Let me know what you think!
John Donahue says
I have been eating store bought chorizo all of my life. I was an adult when I found out about the glandular/organ meat component as the meat source in this wonderful Mexican sausage. I decided, which I think you should consider as well, that the texture was never displeasing and I have enjoyed it prepared many, many different ways. If it didn’t gross you out when you were eating it, then it shouldn’t necessarily bother you to find out what it was made of. I doubt I would ever be able to eat these organ meats by themselves, like so many people do just about any organ meat and consider it a delicacy. I have never been able to stomach the texture of liver, gizzards, heart, etc. I have had some preparations of liverwurst that were quite enjoyable and I love guacamole, even though I cannot stand the texture of sliced avocados. I think you should reconsider the store bought chorizo and just not think about what it is made of. You had no idea it was organ meats you were eating and you never really will, just from eating the finished sausage product.
jesusan says
I’ve eaten the store-bought, too, and been okay with it. However, when I make this recipe, I know what it will turn out like every time, and I can control the spiciness of it. I appreciate being able to buy ready-made if needed, but this is so good and so easy that it’s worth making, and I can get all the ingredients closer to home than I can the good store stuff. Personally, I prefer eating sausage with just regular meat and not all the weird stuff. I may not taste what you are calling ‘organ meat’ in chorizo, but I can tell you that I don’t like it straight: texture, taste, anything about it. There are cultures that consider grubs a delicacy, and are a staple in their diet, but at least for me, that’s not going to persuade me to eat them. Many of us are happier eating things we know we like. :-)
The Daring Gourmet says
Hi John! While I can see your logic, logic in this case doesn’t negate or trump the impact of the emotional reaction to finding out that what you’ve really been eating is something that you would otherwise find thoroughly repulsive. And besides, I really don’t have the need or incentive to try and psyche myself into eating it since it’s not like store-bought is the only option I have if I want to enjoy Mexican chorizo. As jesusan kindly noted, this recipe for homemade chorizo really is fantastic and so easy to make! So why buy it at all? I make it in bulk and freeze it to keep on hand. And the best part of all…I can eat and enjoy it knowing it’s 100% lymph node and salivary gland FREE!!
Anonymous says
I’m going to try making chorizo for the first time and I like the looks of your spice combo but we like our chorizo spicy. Like really spicy. Would you recommend additional dried spices or minced fresh?
The Daring Gourmet says
If by spicy you mean “flavor”, I think you’ll be happy with the degree of flavor – it’s pretty strong. You can always make it as outlined and then take just a little bit of it, fry it up, and try it to determine if you want to add more of the spices. That’s what I did when I was experimenting with the flavor ratios for this recipe. As for adding any other spices or herbs not listed, the ones in this recipe are the ones that are traditionally used in authentic Mexican chorizo. If the authentic flavor is what you’re after, stick with the ingredients listed but absolutely feel free to increase their quantity if you prefer. If you mean spicy as in “hot”, adding red chile flakes will do the trick. Thanks for making this and I look forward to hearing how it turned out!
jesusan says
Since we live right on the border with Mexico, and I’ve started doing Mexican cooking, I really appreciated seeing this recipe. We do have one grocery that sells the equivalent of homemade chorizo, but I liked the idea of making my own. I have now made a batch of it, and used it in a recipe (Chorizo-Stuffed Chayotes from http://www.mexconnect.com), and it is really good! Especially with some wonderful beer (in this case Dogfish Head’s Aprihop). The smoked paprika in it gives it an interesting (in the best sense) flavor. Anyway, the dish came out really nice, and I’m looking forward to enjoying some eggs & chorizo, too. I did not get any pork fat, and used 7% ground turkey to round out the 5% ground pork I found. The chorizo did not turn out dry and was still very flavorful, despite the lack of fat. This is a really nice recipe, one I will be making anytime I need chorizo. [A post-script: if you had the fresh chorizo from Vista Central Market, here in El Paso, you might still buy some chorizo if you were in the neighborhood.] I’m going to check into your other chorizo dishes, and re-try the East-West Lentil Stew using this chorizo, which I’m sure will solve the problem I had of the dish being way too hot. I would recommend this recipe to anyone who wants authentic Mexican chorizo flavor. Thank you for posting this recipe.
The Daring Gourmet says
That’s wonderful, jesusan! You’re the first person, besides me, who has made this…or at least who has left feedback :) I’m so happy you liked it and I value you’re opinion as to its authentic flavor. You mentioned wanting to try some of my other recipes using this chorizo – the Tinga Poblana Pulled Pork Tacos are fantastic! (In fact, they won Better Recipes’ “Best Mexican Recipe Ever” contest :) If you don’t like a lot of heat, adjust the amount of chipotles accordingly.
Rodney says
Thanks for the recipe. I have not tried it yet. (And yeah, I hate people who review and say enthusiastic things without trying the recipe, too!)
I tried another homemade approach and it was fair, but not sufficient. Yours sounds like the spices are in the ball park! His was kind of odd & I was surprised it worked even as well as it did.
The Daring Gourmet says
Hi Rodney! I think you’ll be happy with the flavor of this chorizo. Having made homemade chorizo before, you have a point of reference to draw a comparison, so please do let me know what you think once you’ve tried it!
jesusan says
Just wanted to let you know that my husband give your chorizo an enthusiastic thumbs up today (I don’t think it was entirely the 9% ABV beer he was drinking). I used it in a dish from the MexConnect website – Chorizo Stuffed Chayotes. In case you want to make that recipe, I’ve given up trying to stuff the chayote shells. It works just as well to cook the squash completely, chop it up, and add everything to the pan with the chorizo. I put it in the microwave to melt the cheese I put on top. Thank you again for this wonderful recipe. I hope many others try it and enjoy it.
The Daring Gourmet says
Thanks for the feedback, jesusan! I think I’d go a little nutty trying to stuff those chayotes as well. Agreed, it ends up tasting the same unstuffed anyway :) Thanks again for making the chorizo and I’m so happy you and your husband enjoyed it…even if his enthusiasm was even partially due to the liquid influence ;)
VeŠ says
Dobrý den,
přečetl jsem si váš recept na přípravu choriza. Je mi 72 let a celý život se zabývám výrobou uzenin (párků, klobás, salámů, šunky a podobných produktů). Již od 15 let sbírám kuchařské knihy a hlavně recepty na výrobu uzenin. Proto se na vás obracím s prosbou o zaslání originálních mexických a případně i španělských receptů na výrobu chorizo klobás a salámů, případně dalších řeznických a uzenářských produktů. Současně se omlouvám, že odesílám mail ve svém rodném jazyce – anglicky ani španělsky neumím. S pozdravem VeŠ.
The Daring Gourmet says
Hello, VeS, and greetings to Prague! I understand that you are a sausage maker and that you also collect recipes for sausages and other meats. You mentioned something about requesting recipes for Mexican and Spanish sausage products. I am not entirely sure what you are requesting or what you have in mind. Can you please clarify? Thank you, Kimberly
Sandra says
There are 2 types of Chorizo the Mexican type is wetter and hotter then the Spanish type which is Dry Aged and has a mild warm heat. Spanish Chorizo is kind of like a really well aged salami and is very difficult to find for most people in the US (you can find it in LA and NY City in specialty shops). I made your Chrorizo 2 weeks ago and used it this morning to make a Friata it was so much better then the Mexican Chorizo I can buy, It was so delicious my kids were over the moon and so was my husband. In fact I took all of it I had bought out of my freezer along with a few pounds of sausage and plan to combine them since the stuff I bought is more liquid then meat (which is true of most I have bought) and then start at the squeezing part and then at least it will be usable for more dishes.After that’s used up I will be sticking with your recipe THANK YOU
Kimberly @ The Daring Gourmet says
Wonderful, Sandra, I’m so happy to hear that, thank you! Yes, Spanish chorizo is an entirely different product. It is difficult to find it here and so I make that myself as well in a dry-curing chamber. MUCH cheaper than buying it in specialty shops.
Sandra says
Wish I could afford a dry curing chamber!! I used to work at a Italian Deli and learned how to make all their awesome sausages Salamis and cold cuts But many require Dry Curing
Kimberly @ The Daring Gourmet says
The Sausage Maker recently made the first one ever for home use and that’s what I now use. But prior to that we bought a cheap used fridge off Craigslist and converted that into a dry-curing chamber using a humidifier and dehumidifier and temperature probes. The Sausage Maker also has a tutorial on how to make your own: http://blog.sausagemaker.com/2015/11/how-to-make-dry-curing-chamber.html in case you’re ever interested in putting the knowledge you gained at the Italian Deli to use. What a terrific experience that must of have been, I would have loved to have been a fly on the wall while you learned all of that stuff!