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.
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. Â I don’t trust it. Â 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! Â And, more importantly, what ISN’T!
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. Â 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: Â We’re through.
(Thanks, Carole King, for those fitting lyrics.)
This homemade Mexican chorizo is super simple to make. Â 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! Â It’s really that simple. Â And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need 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 this homemade chorizo to liven up your favorite queso fundido.
- Breakfast Burritos: Add cooked chorizo to scrambled eggs and wrap them in tortillas for a hearty breakfast burrito.
- Chorizo and Eggs: Sauté chorizo and scrambled eggs together and serve it with salsa and tortillas if you like.
- Chorizo Hash: Cook chorizo with diced potatoes, onions, and bell peppers.
- Chorizo Rice: Cook chorizo and mix it with cooked rice, along with diced tomatoes, onions, and spices.
- Chorizo Tamales: Incorporate cooked chorizo into the masa dough when making tamales.
- Chorizo and Bean Soup: Add cooked chorizo 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.
- Chorizo Topping: Use cooked chorizo as a topping for pizza, loaded nachos, or baked potatoes.
Homemade Mexican Chorizo Recipe
Let’s get started!
Simply place the meat in a large bowl and all all remaining ingredients.Â
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.Â
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!
Enjoy!
For more delicious adventures in homemade charcuterie be sure to try our:
- Italian Sausage Recipe
- Homemade Breakfast Sausage
- Homemade German Bratwurst
- Homemade British Bangers
- Smoked Ham Hocks
- How to Smoke a Ham
- Smoked Cheddar Sausages
- Italian Capicola
- How to Make Bacon
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.
Nutrition
Originally published on The Daring Gourmet April 28, 2018
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!!