BEST Mexican Chorizo Recipe
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Behold the secret ingredient to giving your Mexican dishes an authentic and incredibly amazing flavor! This homemade Mexican chorizo recipe is easy to make and the flavor is out of this world! This freezes well so you can conveniently have it on hand to grab and thaw as needed.
Why Make Your Own?
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! Beyond have full control over the ingredients in your chorizo, the other advantage to making your own is that you can customize the ingredients to your taste – more or less salt, spicy or mild, etc. And I promise you, this homemade chorizo is so much fresher and more flavorful than anything you’ll buy at the store.
What is Mexican Chorizo?
Chorizo is a heavily spiced sausage commonly used in Mexican dishes. Unlike Spanish chorizo which is a cured sausage, Mexican chorizo is raw and needs to be cooked before consuming. 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.
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. (Thank you, Carole King, for those fitting lyrics.)
This homemade 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 it tastes good! Just grab some ready-made chorizo from the freezer whenever you need it.
Homemade Mexican Chorizo Recipe
Let’s get started!
Simply place the meat in a large bowl and all all remaining ingredients.
Use your hands to thoroughly combine the mixture.
Place it 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).
Storage and Freezing
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. This sausage will freeze well for up to 4 months.
Many recipes call for about 1/4 lb at a time, so I like to divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them. That way you can grab one whenever you need it, let it thaw and use it!
How to Use Mexican Chorizo
Mexican chorizo is a flavorful and versatile ingredient that can add a rich, spicy, and slightly tangy taste to a variety of dishes. Here are a few ideas:
- Tacos and Burritos: Use it as a filling for tacos and burritos, along with your favorite toppings like chopped onions, cilantro, salsa, and cheese.
- Queso Fundido: Use it to liven up your favorite queso fundido.
- Breakfast Burritos: Add some to scrambled eggs and wrap them in tortillas for a hearty breakfast burrito.
- Chorizo and Eggs: Sauté it and scrambled eggs together and serve it with salsa and tortillas if you like.
- Chorizo Hash: Cook it with diced potatoes, onions, and bell peppers.
- Chorizo Rice: Cook it and mix it with cooked rice, along with diced tomatoes, onions, and spices.
- Tamales: Incorporate it into the masa dough when making tamales.
- Chorizo and Bean Soup: Add it to a pot of beans or bean soup for added depth of flavor.
- Chorizo-Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of cooked chorizo, rice, beans, and cheese and bake until the peppers are tender.
- Pizza: Use it as a topping for pizza, loaded nachos, or baked potatoes.
Enjoy!
For more homemade charcuterie recipes try my:
- Homemade Bacon
- Porchetta
- Gravlax
- Italian Sausage Recipe
- Capicola
- German Bratwurst
- British Bangers
- Breakfast Sausage Recipe
- Pork Rillettes
- Smoked Ham Hocks
- Smoked Ham
- Smoked Cheddar Sausages
- Canadian Bacon
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BEST Mexican Chorizo Recipe
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 it 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.
Nutrition
Originally published on The Daring Gourmet April 28, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi, I have a dehydrator for making Bilton/Jerky, could I use that to speed up the proccess?
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.
I’m considering using my dehydrator with this recipe and beef instead…Hoping to make chorizo flavored beef snacks…
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!
Fantastic, Linda, I’m so glad you enjoyed it and appreciate the feedback, thank you!
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.😂
That’s hilarious, Anthony!!
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.
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!
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
Thank you, Tropicalslq, I really appreciate both the input and feedback!
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!
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!
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!!!
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
HI KImberly, alternatives to use instead of pork???? Minced veal, beef, chicken? WHich would be closest? Do you have a certain cut to use?
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! :)
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?
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….