BEST Mexican Chorizo Recipe
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 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
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