Home ยป Sauces and Condiments ยป BEST Homemade Mexican Chorizo

BEST Homemade Mexican Chorizo

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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.

homemade mexican chorizo recipe best traditional authentic easy

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!

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.

homemade mexican chorizo recipe best traditional authentic easy

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. ย 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! ย It’s really that simple. ย And it 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 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: Sautรฉ 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.

Homemade Mexican Chorizo Recipe

Let’s get started!

Simply place the meat in a large bowl and all all remaining ingredients. 

homemade Mexican chorizo recipe best authentic easy

Use your hands to thoroughly combine the mixture.

homemade mexican chorizo recipe best traditional authentic easy

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).

homemade Mexican chorizo recipe best authentic easy

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. 

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!

homemade mexican chorizo recipe best traditional authentic easy

Enjoy!

homemade mexican chorizo recipe best traditional authentic easy

For more delicious adventures in homemade charcuterie be sure to try our:

 

homemade mexican chorizo recipe best traditional authentic easy

BEST Homemade Mexican Chorizo

Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it – just grab some from the freezer!
4.86 from 57 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Ingredient
Cuisine Mexican
Servings 1.5 pound
Calories 1894 kcal

Ingredients
 
 

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

Serving: 1.5pounds (values for entire batch)Calories: 1894kcalCarbohydrates: 13gProtein: 54gFat: 180gSaturated Fat: 68gCholesterol: 325mgSodium: 2679mgPotassium: 1281mgFiber: 6gSugar: 1gVitamin A: 6120IUVitamin C: 5.2mgCalcium: 106mgIron: 6.4mg
Keyword Chorizo, Homemade Chorizo
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet April 28, 2018

 

kimberly killebrew the daring gourmet

Hi, Iโ€™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!

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Recipe Rating




4.86 from 57 votes (32 ratings without comment)

175 Comments

  1. 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.

  2. Oh my goodness! Best chorizo I have ever tasted, anywhere, anytime! Followed the recipe exactly. Thanks so much for sharing!

  3. 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.

    1. 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.

  4. 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.

  5. 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.

  6. 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!

    1. Awesome, Angie, Iโ€™m so glad you enjoyed the ropa vieja, thank you! So those 13 grams of carbsโ€ฆgarlic has one gram per clove, so thatโ€™s 5 grams right there. And paprika and chili powder have over 3 grams per tablespoon, so thatโ€™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 itโ€™s actually only 7 grams of net carbs. Hopefully that puts your mind at ease! :)

      1. 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.

  7. 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!

    1. “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.

  8. I was wondering if I could use 22oz of 80/20 ground pork? Would that be enough fat for the recipe.
    Thank you , Karen