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!
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
Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g | Cholesterol: 325mg | Sodium: 2679mg | Potassium: 1281mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6120IU | Vitamin C: 5.2mg | Calcium: 106mg | Iron: 6.4mg
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