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
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!