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Chorizo – How to Make It and Eat It!

 Chorizo is so full of flavor and so easy to make, it is high time you try it yourself. I love sausages probably because I love the flavor that is infused into the meat. One can be so creative when it comes to cooking with them. In most cases it is totally acceptable to substitute ground turkey or chicken instead of pork or beef. The choice is totally yours. Standard recipes such as sloppy joe or chili can become new taste sensations when you sub in a sausage instead of the normal ground meat. 

Well, making my own chorizo has been on the back burner for awhile. Lately, I haven’t like my choices at the grocery. And last weekend found me with some ground turkey when I wanted chorizo. Being too lazy to run to the store I decided to finally make my own. Let me tell you, there is no going back. Not only do I love knowing what is going into my chorizo, I also love that it tastes better.

Chorizo is quite common in Mexican food, but also is used in famous Spanish and Portuguese dishes. After googling chorizo, it is apparent that most countries seem to have their own version. Today we are talking about the Mexican version that differs from the Spanish kind in a few obvious ways. Spanish chorizo is usually dried and filled with lots of smokey, spicy paprika and white wine. Mexican chorizo is fresh and tends to use vinegar for flavor. It also contains paprika, but not usually the smoky kind. They both are traditionally made from pork. I took a few liberties with my recipe and combined a bit of the two.

As for uses for chorizo, we love it fried in patties for breakfast. We love it cooked and crumbled on quesadillas. We love it in sloppy joe. We love it instead of hamburger patties between a bun with lots of spicy mayo for extra flavor. It tastes great added to chili and is a perfect addition to poultry dishes. Mixed into scrambled eggs or instead of bacon on a fried egg sandwich, is a sure way to make something common become something over the top. I could go on, but you get the picture.

The hardest part about making chorizo is the waiting. It tastes better if you give the flavors a chance to melt into the meat, which means mixing up the spices and the meat and letting it sit refrigerated for up to a day. Now I don’t have a lot of patience so I only waited a few hours, but I am imagining how extra special it would have been if I would have showed some restraint. Well, we all are good at something!

I’ve got a recipe coming up that does require chorizo. If you want to prepare and make your own, give it a go. On the other hand, you can always buy it. Just keep in mind that this is easy and tastes so much better. And it is fast; well, that is if you don’t count the waiting! So now I’m off to look for dresses. I have several occasions coming up and I need a dress. I am good at cooking. I am not good at looking for dresses. Wish me luck, because I need one for next weekend and another more fancy one, two weeks later. I’d much rather be making chorizo!

Chorizo
Makes 1 lb
Time to make: About 10 minutes active time
Ingredients:

1 lb ground pork, turkey or chicken
1 T ancho chile powder
1 T chili powder
1 T oregano
1 T garlic powder
1/2 t freshly ground black pepper
1 T smoked paprika
1 T regular paprika
1/2 t salt
1 1/2 T red wine vinegar
1 1/2 T apple cider vinegar

Directions:
Combine ground meat with seasonings. I used my hands to mix this really well, but you could use a wooden spoon. Form meat into a loaf about 10-12″ long and place in plastic wrap. Tightly wrap and place in refrigerator for up to 24 hours. You could even freeze it like this for further use. When ready to use you can slice this and press it into patties or fry it and crumble  for other uses.

Ways to use Chorizo:
Breakfast Burritos
Red Chile and a Breakfast Sandwich
Simple Green Chile Breakfast Souffle
Overnight Mexican Breakfast Casserole

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21 Comments

  • Reply
    Liz Berg
    January 16, 2015 at 9:24 pm

    I never knew making chorizo could be so easy! And I do believe yours is much better than any I could buy 🙂

  • Reply
    Karen Harris
    January 16, 2015 at 9:35 pm

    I love making my own chorizo too because that way I can make it a little bit leaner. There is nothing like it in breakfast tacos. Good luck with the dress shopping.

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:48 pm

      So true Karen. Breakfast tacos rock! And I found success. Two Dresses! And on sale!!!!!

  • Reply
    Karen @Baking In A Tornado
    January 16, 2015 at 11:03 pm

    Seriously, that's all the time it takes to make my own chorizo? I may make a few batches, one for use and another for freezing.

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:49 pm

      That's it Karen. Next time I'm going to stock up and make a bunch.

  • Reply
    Kitchen Riffs
    January 16, 2015 at 11:57 pm

    I love homemade chorizo! Or sausage of any kind. I don't make it nearly as often as I should — you're right that the flavor is outstanding. And I much prefer Mexican chorizo to Spanish (although I'll happily eat either one). Fun stuff — thanks.

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:50 pm

      Thanks John! I like fresh chorizo but lately Manservant has been getting into the dried chorizo, sliced really thin, from Boars Head. He likes it on cheese plates! Perfect with manchego.

  • Reply
    Two Healthy Kitchens
    January 17, 2015 at 12:05 am

    I just love the idea of making my own chorizo, especially since I could user leaner meats – and I'll know exactly what's in it! And how awesome to turn it into sloppy joes, or use it to amp up the flavor of chili! This is such a great idea! Definitely pinning – can't wait to share! 😀 ~Shelley

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:51 pm

      Thanks so much Shelley. Your pins are great! Chorizo is one of my faves!

  • Reply
    Cheri Savory Spoon
    January 17, 2015 at 2:34 am

    I've always wanted to make my own chorizo, you make it look so uncomplicated Abbe, thanks!

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:52 pm

      Very uncomplicated Cheri, which is why I make it! So easy and quick! You are so welcome!

  • Reply
    Angie Schneider
    January 17, 2015 at 6:12 pm

    I didn't know the homemade chorizo was possible. You rock, Abbe.

    • Reply
      Abbe Odenwalder
      January 17, 2015 at 6:53 pm

      Thanks Angie! Possible and good. Rock is my middle name because more often than not I feel like I am banging my head against the wall. But not with this!

  • Reply
    Tricia Buice
    January 19, 2015 at 1:39 am

    I never would have thought to make homemade chorizo – thanks so much! It looks amazing

  • Reply
    Carol at Wild Goose Tea
    January 19, 2015 at 3:17 am

    It would have never entered my head in a 100 yrs to make this. But hey why not. Very interesting post about the difference between Spanish and Mexican. I am doing some part time work for a Spanish gentleman, which has made me curious about the food of that country. The thought of using this instead of hamburger on a bun—wowzer. Plus all the other suggestions. Thank you Abbe

  • Reply
    Rebecca Subbiah
    January 19, 2015 at 3:38 am

    this looks great never thought to make it, thanks so much for visiting my blog

  • Reply
    Choc Chip Uru @ Go Bake Yourself
    January 19, 2015 at 11:22 am

    I never knew you could make chorizo at home, yours looks awesome!

    Cheers
    Choc Chip Uru

  • Reply
    Biz
    January 19, 2015 at 7:53 pm

    I never even thought to make chorizo at home – I absolutely love it – can't wait to try it Abbe!

  • Reply
    shannon weber
    January 29, 2015 at 3:25 pm

    this is so helpful, Abbe! Making my own chorizo has been on my own project list for quite some time too, but i've just never gotten around to having the time. You make it looks so easy, though! Definitely moving this up on the project list.

  • Reply
    Bam's Kitchen
    February 5, 2015 at 12:32 pm

    I am so glad you posted this recipe. I have a hard time finding chorizo in Hong Kong,… go figure. They have plenty of chicken feet but not so many Spanish meats…

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