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 You Should 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.
(Thanks, 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 adventures in homemade charcuterie try my:
- Italian Sausage Recipe
- Homemade Breakfast Sausage
- Homemade German Bratwurst
- Homemade British Bangers
- Smoked Ham Hocks
- Smoked Ham
- Smoked Cheddar Sausages
- Italian Capicola
- How to Make 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!
Would you make any changes if you wanted to stuff this Chorizo into sausages?
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.
I too want to case the chorizo. We have friends that are Mexican and they grill their chorizo and they sometimes cut open the casing and use the bulk. Gonna try it tonight with the recipe as written. Planning on leaving out the colander and sieve portion because the meat needs to be juicy to go through the stuffer okay. Hope it turns out alright. Suggestions welcome.
I do not eat pork, but can I substitute turkey meat for pork ? If I do will it still have the chorizo flavor?
Yes you can substitute turkey. It won’t taste the same but it will still taste good.
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!
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.
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.
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 :)
Hi Jennifer, I would just omit the fat and not worry about substitutes. It will still taste fabulous!
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!
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!!!
Fantastic, Mel, I’m so glad it was a hit and that it will become staple in your home, thank you!
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.
Thank you, Andrew, I’m so glad you enjoyed it!
⭐⭐⭐⭐⭐ My family and I love this recipe! I use it for so many different dishes it’s a staple in our household. Thank you!
Fantastic, Karyn, thank you so much!
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.
Can I stuff this recipe in hog casings for sausages?
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.
Is it pork fat, or lard that you used for this recipe?
Hi Whitney, it’s solid pork fat. (Lard is fat that has been rendered – ie, melted and cooled.)
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!
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!
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!
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?
Wonderful, Lola, thank you! It will keep for as long as the expiration date on the meat you used.
This is a delicious recipe! So easy and flavorful. I’m so glad I found it.
Thank you, Bertha, I’m so glad you enjoyed it!