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Home » Main Course » Meat

Published: Aug 3, 2020 · Updated: Aug 26, 2024 · May contain affiliate links

How to Make Chorizo: the Best Homemade Mexican Chorizo Recipe

Jump to Recipe·5 from 3 reviews
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Learn how to make chorizo. It's so easy to make. Enjoy the best homemade Mexican chorizo recipe I know of. All you need is ground pork, spices and vinegar!

how to make chorizo with ground pork this …

This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.

I love sausage, probably because I love the flavor that is infused into the meat. Since we eat a lot of Mexican food, I figured it wasn't too hard to learn how to make chorizo and I was right.

​The secret is getting the spices just right and judging from Manservant's reaction I believe I did.

Chorizo is so full of flavor and so easy to make, it’s high time you try it yourself. 

Though chorizo is traditionally made with pork, I see no reason that this recipe couldn't be made with ground turkey or chicken.The choice is totally yours.

Standard recipes such as sloppy Joe or chili can take on new flavor with fresh sausage instead of traditional ground meat.

Well, making my own homemade chorizo sausage has been on the back burner for a while. 

Lately, I haven’t liked my choices at the grocery store.

So learning how to make chorizo was my weekend project.

Not only do I love knowing what is going into my own chorizo, but I also love that my recipe tastes better. Just sayin’!

​The hardest part about making your own sausage 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 imagine how extra special the final product would have been if I had shown some restraint. 

Well, we all are good at something!

If it's your first time making this good chorizo, you'll be surprised at how easy it is. 

how to make chorizo
Why l Love this Homemade Chorizo Recipe
Key Ingredients for Authentic Mexican Chorizo
How to Make the Best Homemade Mexican Chorizo Recipe
Recipe FAQs 
How to Store Chorizo
Different ways to use the Best Homemade Mexican Chorizo 
How To Make Chorizo with More Recipes:
chorizo burger for best recipes using chorizo

Why l Love this Homemade Chorizo Recipe

​I love that my chorizo contains so much flavor.

By making my own I can control the heat, the type of meat, spices, and garlic level.

​The flavor of vinegar adds a lot to this mixture, too.

Making my own Mexican chorizo is not just satisfying; it's quick.

In just 10 minutes, if you ignore the resting time which I often do, you can have your first batch of chorizo.

However the flavor of this homemade Mexican chorizo recipe gets deeper with time. 

So yes you can: make chorizo in advance and just pull it out of the freezer the next time you need chorizo in a recipe.

Chorizo is so versatile and can be enjoyed so many ways. 

Use it in breakfast tacos, burritos, and quesadillas, chorizo and scrambled eggs is heaven, in soups, or as a topping on nachos or pizza. 

The best thing about making your own Mexican chorizo is you can control the flavor.

how to make chorizo

Key Ingredients for Authentic Mexican Chorizo

  • Meat: Ground pork is popular but ground turkey, chicken, or ground beef are great options. 
  • Oregano: Dried oregano or Mexican oregano if you have it for that authentic flavor. 
  • Garlic powder: Fresh garlic can be used as a substitute. 
  • Smoked paprika
  • Regular paprika: Gives the chorizo that signature red color.
  • Ancho chile powder 
  • Chili powder - this also contains a bit of cumin.
  • Salt & freshly ground black pepper
  • Red wine vinegar
  • Apple cider vinegar

How to Make the Best Homemade Mexican Chorizo Recipe

  • Gather all the ingredients. 
  • In a large bowl, combine ground meat with seasonings and vinegar. 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.
  • Place in refrigerator for up to 24 hours. You can freeze it like this for further use.
  • How To Cook Mexican chorizo? When ready to use slice and press it into patties or just fry in a large skillet or frying pan and crumble for your preferred use.

Notes

  • It is advised to let chorizo sit for 24 hours to let the spices melt into the meat. However, it is still great, if you don’t!
  • My everyday grocery is Kroger's and I use their standard ground pork in this recipe or the natural Duroc ground pork.
  • For extra spicy chorizo add spicier dried chile.
  • Adjust the spices and seasoning to your preference. 
how to make chorizo

Recipe FAQs 

What is Mexican Chorizo?

Chorizo is quite common in Mexican food. It is a fresh sausage made with ground pork and needs to be cooked before eating. 
This delicious sausage is well seasoned with spices like chili powder, oregano, garlic, cumin, and paprika, but not the smoky kind.
You can enjoy it in endless dishes like tacos, burritos or enchiladas.

What's the difference between Spanish and Mexican Chorizos?

Although both are traditionally made from pork, there are some differences. 
Spanish Chorizo is cured or dried like salami or pepperoni. The pork is flavored with Spanish paprika and white wine.
It’s usually enjoyed on a charcuterie board with other cured meats and cheeses. 
On the other hand, Mexican Chorizo is a raw, fresh sausage that needs to be cooked. 

Is Mexican chorizo spicy?

Everyone has their own spice preference. In my opinion, this chorizo recipe has a lot of spice, but I would not call it spicy in the heat sense. However, you could make it spicier by adding hot chiles, such as serranos or arbols.

How to Store Chorizo

​Store fresh chorizo in the fridge in an airtight container or covered with plastic wrap for up to 4 days. 

To freeze, place in sealable freezer bags for up to 6 months. 

If the chorizo is cooked, store in the fridge for up to 5 days and freeze in a zip-top bag for up to 3 months. 

Chorizo, Hominy and Green Chile Casserole

Different ways to use the Best Homemade Mexican Chorizo 

I’ve got many recipes that require Mexican chorizo sausage, but I particularly love Mexican chorizo with eggs.

If you want to prepare and make your own, give it a go. On the other hand, you can always go for the store-bought chorizo.

So learn how to make chorizo. It's easy and tastes so much better. 

I oftne make chorizo patties for breakfast instead of breakfast sausage.

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.

Chorizo makes a great topping for nachos, pizza, or baked potatoes

It can be used in soups and stews to add flavor. 

Chorizo is a perfect addition to poultry and shrimp dishes. 

Mix into scrambled eggs or instead of bacon on a fried egg sandwich, chorizo is a sure way to make something common, become something over the top. 

I could go on, but you get the picture.

Knowing how to make chorizo is so easy. 

In just 10 minutes, you can make your own chorizo with spices and vinegar for a great recipe with endless options. 

While you can buy chorizo from most grocery stores, I challenge you to make the best homemade Mexican chorizo!

And then tell me how you used it!

How To Make Chorizo with More Recipes:

overnight breakfast casserole (Mexican style)

Overnight Mexican Breakfast Casserole

migas scrambled eggs and chorizo

Migas Scrambled Eggs and Chorizo with Tortilla Chips

churro waffles

Churro Chorizo Waffles

red chili breakfast enchiladas

Red Chile, Chorizo and Cheese Breakfast Enchiladas

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Recipe

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Making Chorizo

How To Make Chorizo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: 1 lb 1x
  • Category: Mains
  • Cuisine: Mexican
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Description

Want to learn how to make chorizo? Chorizo is easy to make and can be made with your favorite ground meat. Spices can  be adjusted to suit your taste.


Ingredients

Units Scale

1 lb ground pork, turkey or chicken

1 T ancho chile powder

1 T chili powder

1 T oregano

1 T garlic powder

½ t freshly ground black pepper

1 T smoked paprika

1 T regular paprika

½ t salt

1 ½ T red wine vinegar

1 ½ T apple cider vinegar


Instructions

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.

Place in refrigerator for up to 24 hours. You can freeze it like this for further use.

When ready to use slice and press it into patties or fry it and crumble  for other uses.


Notes

It is advised to let chorizo sit for 24 hours to let the spices melt into the meat. However it is still great, if you don't!

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook


 


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  1. Jazz says

    May 13, 2023 at 12:39 pm

    Come on need nutrition facts ,for sodium n carbs.

    Reply
    • Abbe says

      May 13, 2023 at 7:01 pm

      Hey Jazz. I get it. But I have never wanted to pay for that plug in. Everything in moderation! However this place can help you figure it out! https://www.myfoodrecord.com/web/

      Reply
  2. Angelica says

    August 13, 2022 at 10:18 am

    This recipe is delicious! I used hot Italian sausage for an extra kick. I didn’t wait 24 hours though it was 1 hour and made queso fundido and the flavor is amazing. I’ve been having trouble finding good premade chorizo at my grocery store so this recipe will be a keeper for sure.

    Reply
  3. mjskitchen says

    August 09, 2020 at 4:04 pm

    I love making my own chorizo. It's hard to find one at the stores that have enough flavor or spice. Great recipe and a tasty list of dish suggestions. the waffles I'm going to have to try. They look absolutely yummy!

    Reply
  4. sherry says

    August 04, 2020 at 7:54 pm

    this sounds spicy and tasty. not sure i've ever had chorizo, but this does look good. and i like the idea of making your own and knowing what's in it! where are you in the world? you're allowed to go out then? OUr state of Victoria is in complete lockdown , and our Queensland border is about to close completely on the weekend. hard times ....

    Reply
  5. Rahul says

    August 04, 2020 at 12:36 pm

    I love Mexican chorizo, but never thought of making it at home. My wife does not eat pork. So can I skip pork ? If I do will it still have the chorizo flavor?

    Reply
  6. Chef Mimi says

    August 04, 2020 at 5:59 am

    This is a great idea. The only chorizo i can get where i live is Mexican chorizo. Good flavor, but it’s super greasy, and can only be crumbled. Which is fine, but limiting, if you want slices. I would imagine yours is only for crumbling as well, or maybe thicker slices, but i bet the taste is fabulous, and there so much less grease.

    Reply
  7. John / Kitchen Riffs says

    August 03, 2020 at 7:10 pm

    Great recipe! LOVE chorizo, and homemade is terrific. Although I don't make my own much these days -- a couple of nearby butchers make really good chorizo, so I'm often lazy and just go buy it. 🙂 But the big advantage of making your own is you can spice it exactly the way you want it. Which is kinda nice. And it's a really fun project, too. Hmmm, I think I'm talking myself into making a batch, soon!

    Reply
  8. Diana says

    March 30, 2019 at 12:14 pm

    Super easy and tastes just like chorizo! I like it better than the batch they sell at my local butcher. Their recipe has a stronger paprika taste than I like. I followed the measurements here exactly and it resulted in an excellent blend of flavors wherein one doesn't take over the others. Bravo!

    Reply
    • Abbe Odenwalder says

      March 30, 2019 at 5:14 pm

      Thanks so much Diana! I love it when I hear great things! Appreciate you taking the time to write!

      Reply
  9. Bam's Kitchen says

    February 05, 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...

    Reply
  10. shannon weber says

    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
  11. Biz says

    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
  12. Choc Chip Uru @ Go Bake Yourself says

    January 19, 2015 at 11:22 am

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

    Cheers
    Choc Chip Uru

    Reply
  13. Rebecca Subbiah says

    January 19, 2015 at 3:38 am

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

    Reply
  14. Carol at Wild Goose Tea says

    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
  15. Tricia Buice says

    January 19, 2015 at 1:39 am

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

    Reply
  16. Angie Schneider says

    January 17, 2015 at 6:12 pm

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

    Reply
    • Abbe Odenwalder says

      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
  17. Cheri Savory Spoon says

    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 says

      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
  18. Two Healthy Kitchens says

    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 says

      January 17, 2015 at 6:51 pm

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

      Reply
  19. Kitchen Riffs says

    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 says

      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
  20. Karen @Baking In A Tornado says

    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 says

      January 17, 2015 at 6:49 pm

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

      Reply
  21. Karen Harris says

    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 says

      January 17, 2015 at 6:48 pm

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

      Reply
  22. Liz Berg says

    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
    • Abbe Odenwalder says

      January 17, 2015 at 6:48 pm

      Thanks Liz. It is easy and good.

      Reply
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Chorizo Ingredients