Jump to Recipe Print Recipe
This post may contain affiliate links. See my disclosure policy.
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.
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.
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.
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.
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).
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!
Enjoy!
For more delicious adventures in homemade charcuterie be sure to try our:
- Italian Sausage Recipe
- Homemade Breakfast Sausage
- Homemade German Bratwurst
- Homemade British Bangers
- Smoked Ham Hocks
- How to Smoke a Ham
- Smoked Cheddar Sausages
- Italian Capicola
- How to Make Bacon
BEST Homemade Mexican Chorizo
By Kimberly Killebrew
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 55 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Ingredient
Cuisine Mexican
Servings 1.5 pound
Calories 1894 kcal
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
Keyword Chorizo, Homemade Chorizo
Tried this recipe?Let us know how it was!
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!
Read more about me...
