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–+ servings

Authentic Homemade Mexican Chorizo

This traditional Mexican chorizo sausage recipe combines succulent pork shoulder with a carefully balanced blend of Aleppo peppers and authentic spices. The result is a mildly hot sausage mixture that can be formed into patties or stuffed into links, perfect for breakfast tacos, adding to paella, or crumbling into queso fundido.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  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.
  8. To cook, heat 1-2 tablespoons of oil in a skillet over medium heat. Add the chorizo and cook while breaking it apart with a wooden spoon for 8-10 minutes until browned and reaching an internal temperature of 160°F (71°C).

Nutrition

Calories: 155kcalCarbohydrates: 3gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 45mgSodium: 629mgFiber: 1g
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