Homemade Mexican chorizo is easy to make for spicy chorizo sausage that's loaded with lots of bold chili flavor, great for pork or beef, delicious.
Homemade Mexican Chorizo Recipe
We're making homemade Mexican Chorizo in the Chili Pepper Madness kitchen, my friends, and it is fantastic! If you've never made homemade chorizo, it's time to start because I think you're going to love this recipe.
What is Chorizo?
Mexican chorizo is a spicy sausage used in many well known Mexican dishes. There are many different types of chorizo in the world, each varying from region to region.
Spanish-style chorizo is well known, though different in preparation, as it is a cured sausage, where Mexican style is more commonly served fresh, or uncured.
It's an incredibly versatile ingredient. You'll find it used to make tacos and burritos, breakfast tacos, mixed into scrambled eggs, topping for tostadas, and so much more.
You can find it in many grocery stores in the Mexican aisle. Store bought is great, and there are many brands available for you to try.
However, you'll fall in love with making your own as you can better control the overall flavor and texture of your sausage.
Let's talk about how to make Mexican chorizo, shall we?
Mexican Chorizo Ingredients
- Ground Pork. Ground or chopped pork is more traditionally used in most recipes. You can use other meats, like ground beef, chicken, turkey, even tofu, though pork remains the most popular.
- Paprika. I like smoked paprika or hot paprika, though any paprika will work.
- Cayenne.
- Ancho Powder. You can use rehydrated anchos, pureed, or freshly ground whole pods.
- Guajillo Powder. You can use rehydrated guajillos, pureed, or freshly ground whole pods.
- Garlic Powder. Fresh minced garlic is great, too.
- Cumin. I prefer to toast and grind my own cumin seeds for more pronounced flavor.
- Oregano.
- Coriander.
- Mexican Cinnamon.
- Ground Clove.
- Red Wine Vinegar.
- Salt and Pepper.
How to Make Mexican Chorizo - the Recipe Method
The Pork. Add the ground pork (or other grounds meats) to a large bowl.
The Seasonings. Add all of the seasonings and vinegar.
Hand Mix. Hand mix the ingredients into the meat until uniformly mixed. It gets its red color from all those spices.
Boom! Done! Your spicy Mexican sausage is ready to go! At this point you can package and freeze it, or you can cook it up and get to making all sorts of wonderful spicy recipes. What are you making?
How to Cook Chorizo
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sausage and cook, breaking apart with a wooden spoon, for 8-10 minutes or until cooked through.
Garnish and serve. Perfect for making chorizo tacos, burritos, Mexican tortas, adding to soups, stews, stuffed peppers, just about any of your favorite spicy foods.
Recipe Tips & Notes
Best Pork for Chorizo. Fatty pork is best for this recipe, like ground pork shoulder or pork leg, or a good 70/30 ground pork mixture.
You can use leaner pork for a lower calorie version, though you may sacrifice flavor.
Consider grinding your own pork to make your own special blend.
Other Meats. You can use other meats to make this recipe. Beef is particular popular, and fattier parts are more flavorful, but you can also make it with ground chicken, turkey, beef, and even tofu.
Green Chorizo. This is a version made with tomatillos, cilantro, chili peppers and garlic.
Other Seasonings. Recipes vary from cook to cook. Other popular ingredients I have seen include pork fat or lard, dried chiles, cinnamon, cloves, red peppercorns, onion, mustard powder, Mexican oregano, other chile powders, and others.
Storage Information
Store your uncooked Mexican chorizo rojo in the freezer in sealable freezer bags or containers. It will last months in the freezer.
I like to wrap mine in plastic in sausage shapes like they sell in stores. However, you can also flatten the meat into baggies to optimize your freezer space.
No casings are needed to enjoy it.
That's it, my friends. I hope you enjoy my recipe. Let me know if you make it and how you spiced it up. I'd love to hear how it turned out for you.
Cookbook Recommendations
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
My Favorite Chorizo Recipes
Try Some of My Other Popular Mexican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Mexican Chorizo Recipe
Ingredients
- 1.5 pounds ground pork fatty is best, or use ground beef or other ground meats
- 2 tablespoons paprika
- 1 tablespoon cayenne
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon Mexican cinnamon
- 1/2 teaspoon ground clove
- 2 tablespoons red wine vinegar
- Salt and pepper to taste (1 teaspoon each)
Instructions
- Add the ground pork (or other grounds meats) to a large mixing bowl.
- Add all of the seasonings and vinegar. Hand mix the ingredients into the meat until uniformly mixed.
- Store until ready to use or cook immediately.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 9/30/22 to include new information and video. It was originally published on 10/13/21.
John Columbus says
If I vacuum seal it, how long can I keep this recipe in the fridge?
Mike Hultquist says
John, this should keep a week or so vacuum sealed in the fridge. You can freeze it as well.
Matt says
I used this recipe a couple weeks ago and made chorizo burgers - it was a hit with the entire family! I'm excited to be making it again this weekend for some chorizo con papas tacos! Thanks for another great recipe!
Mike H. says
You are very welcome, Matt! Enjoy!
Alexandra Morgan says
Thank you so much for sharing this recipe. I have searched high and low for an authentic tasting recipe and thanks to you, I found it. It was delicious and the entire family loved it.
Mike Hultquist says
Outstanding! Thanks, Alexandra!
Dan Downs says
I made this for the men's breakfast at my church, everybody loved it. One person told me that it tasted exactly like his mom used to make for him when he was growing up in Mexico. Making my 3rd large batch today. Thanks for the great recipe.
Mike Hultquist says
That's fantastic to hear, Dan! Thanks so much! Glad it was enjoyed.
Amy says
Hi Mike,
I can’t wait to try this recipe for chorizo! Going to use it in my Thanksgiving stuffing. I do have a question about the spices. You don’t picture the cinnamon and cloves in the recipe narrative and you discuss these ingredients as optional. On the recipe card, both are included at 1/2 tsp each. Can you clarify? For a first-time chorizo maker, should I include them? (I’ve only had chorizo from the grocery before, but like it a lot!) Thanks! Your site is great!!
Mike Hultquist says
Hi, Amy. Follow the recipe card, though if you felt like omitting cinnamon or clove, you can do so. Only if you don't like those flavors. I like them, but sometimes leave them out, depending on what I'm in the mood for. Enjoy!!
Shannon (Shayne) Halsey says
Excellent recipes! I've made this two times now and everyone loves it.
Mike Hultquist says
Boom! I love to hear this, Shannon! It's a favorite here as well. Cheers!!
Scott Swanbery says
Haven't had much luck making GOOD chorizo at home. We usually pick up 10 lbs at a time of good chorizo when we are near the border (we live in Phoenix area of AZ). The local store (carnacerias) bought chorizo here is not any better than I can already make at home. So I am looking forward to trying this recipe. Thanks Mike !!!
Mike Hultquist says
I hope you like it, Scott. You may need a bit of experimentation to get the right blend of spices and consistency you prefer, but once you nail it down, it's massively worth it. Thanks.
Ingrid Hanson says
Mike, this chorizo is sooo delicious! I'll have a good supply of this stashed in the freezer all the time now. I didn't have cayenne on hand, so doubled the guajillo (freshly ground and pretty zippy), and used smoked paprika. Everything else was exactly as the recipe called for. I made it especially to go in your 3-bean chili recipe. I hope there's enough of that pound left, as it was so good that I kept taking bites while it was cooling before freezing. BTW, I'm growing about 90 chile plants (from seed), so will hopefully have loads of them to try in a number of your really great recipes. Thanks again for such an outstanding recipe, Mike!
Mike Hultquist says
This is so great to hear, Ingrid!! Thanks for sharing! I love to hear it, and hope you enjoyed the chili, too!
Walt Ell says
I would like to stuff this into a casing. Would you change anything ( ingredients o amount) in order to do so?
Thanks walt
Mike Hultquist says
You shouldn't have an issue with stuffing this into a casing, Walt. I do have a post you can refer to here - Grinding Meat With A Meat Grinder (https://www.chilipeppermadness.com/cooking-with-chili-peppers/grinding-meat-with-a-meat-grinder-the-why-and-the-how/)