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!
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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.
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.
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.
Recipe FAQs
What is Mexican Chorizo?
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?
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?
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.
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 Mexican Breakfast Casserole
Migas Scrambled Eggs and Chorizo with Tortilla Chips
Red Chile, Chorizo and Cheese Breakfast Enchiladas
PrintRecipe
How To Make Chorizo
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 1 lb 1x
- Category: Mains
- Cuisine: Mexican
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
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!
Jazz says
Come on need nutrition facts ,for sodium n carbs.
Abbe says
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/
Angelica says
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.
mjskitchen says
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!
sherry says
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 ....
Rahul says
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?
Chef Mimi says
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.
John / Kitchen Riffs says
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!
Diana says
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!
Abbe Odenwalder says
Thanks so much Diana! I love it when I hear great things! Appreciate you taking the time to write!
Bam's Kitchen says
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...
shannon weber says
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.
Biz says
I never even thought to make chorizo at home - I absolutely love it - can't wait to try it Abbe!
Choc Chip Uru @ Go Bake Yourself says
I never knew you could make chorizo at home, yours looks awesome!
Cheers
Choc Chip Uru
Rebecca Subbiah says
this looks great never thought to make it, thanks so much for visiting my blog
Carol at Wild Goose Tea says
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
Tricia Buice says
I never would have thought to make homemade chorizo - thanks so much! It looks amazing
Angie Schneider says
I didn't know the homemade chorizo was possible. You rock, Abbe.
Abbe Odenwalder says
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!
Cheri Savory Spoon says
I've always wanted to make my own chorizo, you make it look so uncomplicated Abbe, thanks!
Abbe Odenwalder says
Very uncomplicated Cheri, which is why I make it! So easy and quick! You are so welcome!
Two Healthy Kitchens says
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
Abbe Odenwalder says
Thanks so much Shelley. Your pins are great! Chorizo is one of my faves!
Kitchen Riffs says
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.
Abbe Odenwalder says
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.
Karen @Baking In A Tornado says
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.
Abbe Odenwalder says
That's it Karen. Next time I'm going to stock up and make a bunch.
Karen Harris says
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.
Abbe Odenwalder says
So true Karen. Breakfast tacos rock! And I found success. Two Dresses! And on sale!!!!!
Liz Berg says
I never knew making chorizo could be so easy! And I do believe yours is much better than any I could buy 🙂
Abbe Odenwalder says
Thanks Liz. It is easy and good.