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 the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). 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
Debbie Senday says
Hi, I made your recipe twice and it is really delicious. Thank You!!!I had the same exact experience as you with the store bought chorizo. Its like I wrote it. Lol. After that I was totally grossed out and I found your recipe, had to buy a meat grinder. My question is about putting it in a Collander and letting it drip. First time I had no liquid. This time some is dripping. Why do we do this?
Kimberly @ The Daring Gourmet says
Thanks so much, Debbie, I’m glad you enjoyed it! :) The amount of liquid in it will depend on the particular batch of meat. Draining it is not a must, but the process is to remove excess liquid to get that semi-crumbly texture that chorizo is known for.
Elsa says
Your mix looks great, however I don’t eat pork, will this work well with beef or chicken?
Kimberly @ The Daring Gourmet says
Hi Elsa, sure, you can use either of those.
Jason says
In the recipe it says to cover tightly in the colander. I’m assuming you mean just the top portion of the colander. Correct?
Kimberly @ The Daring Gourmet says
Hi Jason, you’re right, I did word that rather strangely, didn’t I? Yes, just cover the top of the colander :)
Lisa says
Thank you so much for this recipe! Quick question! If I’m gonna use this Chorizo in a paella dish – as chopped sausage – how should I cook your homemade recipe? Would I chop the thawed ground pork mixture after three days, and then roast it in the oven, or sauce it on a pan?
Kimberly @ The Daring Gourmet says
Hi Lisa, Mexican chorizo cooks up like ground beef. If you’re using it in paella I would recommend first cooking it in a frying pan and then distributing it over your paella, and then cook your paella.
Jason Burton says
Do have to cover the entire colander or just the top?
Kimberly @ The Daring Gourmet says
Hi Jason, just the top of it is fine. Happy cooking!
daryl schulte says
i love it butchered today need some new sausage. one for the book thannk u
Ron says
I can’t wait to make this recipe.
Yesterday my wife bought me a
Half pound of butcher made chorizo
From a local large chain grocery
Store. I cooked it this morning. I’m
Glad that she only bought a half pound
It tasted like someone took a bunch of
Taco seasoning and dumped into some
Lean ground pork. It was unpleasant to
Say the least. Since I always eat my failures
I ate it, but will never buy it again. Your
Recipe looks simple enough that even I
Can do it. Thank for giving me hope for edible
Chorizo.
Kimberly @ The Daring Gourmet says
That’s great, Ron, please let us know what you think!