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!
Delicious! I made this last night with ground turkey. I’m counting calories, and I don’t mind the drier texture, so I didn’t add any pork fat. It’s sitting for three days now, but I had to sample it today. It tastes very much like the Chorizo I have bought in the local Mexican market near me. Thank you for this great recipe. I will make this again, and again.
Fantastic, Michelle, thank you so much!
Oh my goodness! Best chorizo I have ever tasted, anywhere, anytime! Followed the recipe exactly. Thanks so much for sharing!
I’m so glad, Jim, thank you very much for the feedback!
This was okay. It had a very earthy flavor, and I will not be using this recipe again.
Hi Alexis, this is just meat and spices. If it tasted earthy in an off-way, it sounds like your chili powder and/or paprika is old.
omit the coriander powder or use seeds, and add sugar if too earthy for you.
Excellent! 5 stars.
I used 85/15 ground turkey without cider vinegar for a healty option. I did not wait 3 days to remove liquid and it tastes great.
Thanks for the feedback, Albert, I’m happy you enjoyed it!
Can I omit the pork fat. Or is there substitute?
Hi Quan, there isn’t a substitute (unless you use a different animal fat, e.g. beef fat). As with any sausage meat the fat is what makes it moist. Yes, you can simply omit the fat, the texture will just be more dry. If you have the option of using a fattier ground pork that will help.
This was EXCELLENT!! I made it exactly as written and I LOVE the flavor profile!
Thank you so much, Tina, I’m thrilled that you enjoyed it!
Every now and then I check the ingredients of chorizo just in case it just lists pork. Then I sigh and put it back. No way I’m buying that stuff.
I totally understand, Rebecca :) I hope you give this recipe a try, I think you’ll love it!
Thank you for the recipe–we love Mexican chorizo. Can I substitute some MCT oil for the pork fat and up the amount of ground pork. Looking forward to making this.
Hi Elizabeth, the pork fat is a solid which renders slowly as the chorizo cooks. MCT oil is a liquid and that will result in a very wet and oily chorizo.
Thanks for the recipe, it’s wonderful. Tell me, have you tried doing the same with lamb?
Thank you, Dainty, I’m glad you enjoyed it! I haven’t tried it with lamb but you can certainly use it instead.
Do you have to wait three days to cook it up???
Hi Cathleen, in the recipe I note “this isn’t absolutely necessary but it will more closely resemble the texture of store-bought chorizo”. It’s entirely up to you.
hi, thanks for this recipe.
can this be made using beef aswell?
Hi Ben, Mexican chorizo is strictly made from pork. You can use beef I suppose but the flavor will be very different.
Can you tell me where the 13 carbohydrates are coming from? I follow a keto/low carb diet and I just don’t see anything that would add that much? I have used many of your recipes and the Rope Vieja is one of my all-time favorites! I need to make it again soon!
Awesome, Angie, I’m so glad you enjoyed the ropa vieja, thank you! So those 13 grams of carbs…garlic has one gram per clove, so that’s 5 grams right there. And paprika and chili powder have over 3 grams per tablespoon, so that’s where the remaining carbs are. Keep in mind that 13 grams of carbs is for the entire batch of chorizo, NOT per serving. Keep in mind also that there are 6 grams of fiber in this, so it’s actually only 7 grams of net carbs. Hopefully that puts your mind at ease! :)
Thank you! I didn’t realize it was for the entire recipe. I am going to make some of this soon since the store bought can be iffy at best.
My recipe is different from yours, especially using paprika. I use peppers originating from mexico and definitely no cinnamon or cloves, but I totally agree with you on “I WANT” to know what goes into my sausage meats!
“Ancho” (which includes the generic Poblano name or specific types like Pasillo), “Guajillo” and “Chili De Arbol” (for the heat) are considered the “Holy Trinity” for most Mexican recipes. You just need to figure out the balance of these for your recipe. Paprika (mostly Hungarian types in stores) is definitely NOT Mexican. Spanish paprika can be found perhaps (type grown in Spain). But then again, a Spanish Chorizo is processed much differently than a Mexican Chorizo and definitely has a totally different taste profile.
I was wondering if I could use 22oz of 80/20 ground pork? Would that be enough fat for the recipe.
Thank you , Karen
Hi Karen, it’s close enough and your chorizo will be delicious. Happy cooking! :)