Homemade Mexican Chorizo: A Spicy and Authentic Sausage Recipe

Authentic Homemade Mexican Chorizo: A Flavorful Staple of Latin Cuisine

If you’ve ever tasted the rich, spicy flavors of chorizo in your favorite Mexican dishes, you know that this versatile sausage can transform an ordinary meal into something extraordinary. Today, I’m sharing my recipe for homemade Mexican chorizo that delivers all the authentic taste without any preservatives or additives commonly found in store-bought versions.

Why Make Your Own Chorizo at Home?

Homemade chorizo allows you to control exactly what goes into your sausage. You can adjust the heat level to your preference, avoid fillers and preservatives, and create the perfect flavor profile for your family’s taste. Plus, there’s something deeply satisfying about crafting this Mexican staple from scratch!

What Makes Mexican Chorizo Different?

Unlike Spanish chorizo, which is typically cured and ready to eat, Mexican chorizo is a fresh sausage that needs to be cooked before eating. Its distinctive red color comes from dried chilies rather than smoked paprika, giving it a uniquely vibrant flavor profile that’s central to authentic Mexican cuisine.

Ingredients for Authentic Mexican Chorizo

• 2 pounds boneless pork butt (shoulder), cut into ¾-inch pieces
• 3 tablespoons achiote paste (or substitute Aleppo peppers)
• 2 tablespoons white vinegar
• 4 cloves garlic, minced
• 2 tablespoons ground ancho chile pepper
• 1 tablespoon kosher salt
• 1 tablespoon ground cumin
• 2 teaspoons dried Mexican oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons vegetable oil (for cooking)

Step-by-Step Chorizo Preparation

1. Chill your meat grinder’s head assembly and grinder hopper in the refrigerator for 1 hour. This step is crucial for properly grinding the meat.
2. Meanwhile, cut the pork shoulder into ¾-inch cubes and place them on a baking sheet in a single layer. Freeze for 30 minutes until the edges are stiff but not frozen solid.
3. In a large bowl, combine achiote paste, vinegar, minced garlic, ancho chile, salt, cumin, oregano, black pepper, coriander, cinnamon, and cloves. Mix thoroughly to create a vibrant spice paste.
4. Once chilled, set up your meat grinder with the medium grinding plate. Working in batches, grind the semi-frozen pork into the bowl containing the spice mixture.
5. Using gloved hands or a stand mixer with a paddle attachment, mix the ground pork and spices until thoroughly combined and the mixture becomes sticky, about 1-2 minutes.
6. Cover the chorizo mixture tightly with plastic wrap and refrigerate overnight (8-24 hours) to allow the flavors to develop and meld.
7. When ready to use, form the chorizo into patties or stuff into sausage casings if desired. Alternatively, store in 8-ounce portions for later use.

How to Cook and Enjoy Your Homemade Chorizo

To cook your freshly made chorizo, heat 1-2 tablespoons of oil in a skillet over medium heat. Add the chorizo (removed from casings if you used them) and cook while breaking it apart with a wooden spoon. Cook for 8-10 minutes until thoroughly browned and cooked through, reaching an internal temperature of 160°F (71°C).

Delicious Ways to Use Your Homemade Chorizo

• Breakfast tacos – Scramble with eggs, add to a warm tortilla, and top with avocado and salsa
• Chorizo con papas – Cook with diced potatoes for a hearty side dish
• Queso fundido – Add to melted cheese for an irresistible dip
• Chorizo-stuffed peppers – Mix with rice and stuff into bell peppers
• Chorizo pasta – Crumble into tomato sauce for a spicy pasta dish

Storage and Freezing Tips for Homemade Chorizo

Your homemade chorizo will keep in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, divide the mixture into 8-ounce portions, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Expert Tips for Perfect Chorizo

• Meat temperature is key: Keep the pork cold throughout the grinding process for the best texture
• Resting matters: Don’t skip the overnight refrigeration – it allows the flavors to fully develop
• Fat content: Choose pork shoulder with good marbling for the juiciest chorizo
• Heat level: Adjust the amount of chile powder to control spiciness
• Texture test: The mixture should be sticky and hold together when squeezed

Frequently Asked Questions About Homemade Chorizo

Can I use a different meat for chorizo?

While traditional Mexican chorizo uses pork, you can substitute ground chicken or turkey for a lighter version. Just add 2 tablespoons of olive oil to compensate for the lower fat content.

What if I don’t have a meat grinder?

You can ask your butcher to grind the meat for you or purchase pre-ground pork shoulder. Just make sure it’s fresh and has good fat content (around 20-30%).

Is chorizo very spicy?

Traditional chorizo has a moderate level of heat, but you can easily adjust the spice level by increasing or decreasing the amount of chile powder in the recipe.

Why This Homemade Chorizo Recipe Stands Out

Making chorizo at home may take a little time, but the results are absolutely worth it. You’ll taste the difference in every bite – the freshness of quality ingredients, the perfect balance of spices, and the satisfaction of creating an authentic Mexican staple from scratch. Whether you’re serving it for breakfast with eggs, adding it to paella for dinner, or incorporating it into your favorite Mexican recipes, this homemade chorizo will elevate your dishes to restaurant quality.

Recipe adapted from AllRecipes