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Home » Recipes » Mexican Chorizo Recipe

Mexican Chorizo Recipe

by Mike Hultquist · Sep 30, 2022 · 53 Comments · Jump to Recipe

Homemade Chorizo Recipe

This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.

Homemade 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.

Mexican chorizo is a highly seasoned 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 chorizo is well known, though different in preparation, as it is a cured sausage, where Mexican chorizo 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 chorizo in many grocery stores in the Mexican aisle. Store bought chorizo 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 chorizo.

When it comes to pork sausage, chorizo is king, and I can't get enough of it.

Let's talk about how to make Mexican chorizo, shall we?

Homemade Mexican Chorizo in a pan

Mexican Chorizo Ingredients

  • Ground Pork. Pork is more traditionally used in most chorizo recipes. With Mexican chorizo, 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.
Homemade Mexican Chorizo ingredients

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.

Homemade Mexican Chorizo ingredients in a bowl

Hand Mix. Hand mix the ingredients into the meat until uniformly mixed. 

Mike hand mixing Homemade Mexican Chorizo in a bowl

Boom! Done! Spicy Mexican chorizo 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 chorizo 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.

Scooping up Homemade Chorizo from the pan

Storage Information

Store your uncooked Mexican chorizo 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.

This is a chorizo rojo recipe, and no casings are needed to enjoy it.

Recipe Tips & Notes

Best Pork for Chorizo. Fatty pork is best for delicious chorizo, 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 Mexican chorizo. Beef is particular popular, and fattier parts are more flavorful, but you can also make chorizo with ground chicken, ground turkey, other meats and tofu.

Green Chorizo. Green chorizo is a version of Mexican chorizo made with tomatillos, cilantro, chili peppers and garlic. You can easily incorporate these ingredients to make your own.

Season to Taste. Chorizo is a highly seasoned Mexican sausage, so feel free to adjust the seasonings to your own preference.

I've included a lot of seasonings with this recipe, but add in more if you'd like, or you can dial it back. Consider more cayenne for spicier chorizo, or even hotter chili peppers.

Other Seasonings. Recipes vary from cook to cook. Other popular ingredients I have seen in Mexican chorizo recipes include pork fat or lard, dried chiles, cinnamon, cloves, red peppercorns, onion, mustard powder, Mexican oregano, other chile powders, and others.

Homemade Chorizo in a pan, ready to serve

That's it, my friends. I hope you enjoy my homemade Mexican chorizo 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. 

Homemade Chorizo on a spoon

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

  • Queso Fundido
  • Chorizo con Huevos (Mexican Chorizo and Eggs)
  • Papas con Chorizo (great side dish!)
  • Chorizo Stuffed Peppers
  • Mexican Rice with Chorizo
  • Sopa de Fideo
  • Charro Beans
  • Migas
  • Chilaquiles
  • Turkey-Chorizo Burgers

Try Some of My Other Popular Mexican Recipes

  • Rajas Poblanas
  • Mexican Picadillo
  • Beef Enchiladas
  • Sofritas
  • Mexican Rice
  • See all of my Mexican Recipes
Mike serving up Mexican chorizo tacos

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 Chorizo Recipe
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Homemade Mexican Chorizo Recipe

This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.
Save Recipe Saved!
Course: Main Course
Cuisine: Mexican
Keyword: ancho, cayenne, chorizo, guajillo, paprika
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Calories: 369kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 11 votes
Leave a Review

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

Nutritional information will vary based on the pork or other meat being used.
You can process the chorizo in a food processor to make it more like some chorizo brands you purchase in grocery stores, like pate-like.
How to Cook Chorizo. Heat 1 tablespoon vegetable oil in a large pan to medium heat. Add chorizo and cook, breaking apart with a wooden spoon, for 8-10 minutes or until cooked through.

Nutrition Information

Calories: 369kcal   Carbohydrates: 4g   Protein: 18g   Fat: 31g   Saturated Fat: 10g   Polyunsaturated Fat: 5g   Monounsaturated Fat: 14g   Trans Fat: 1g   Cholesterol: 82mg   Sodium: 769mg   Potassium: 432mg   Fiber: 2g   Sugar: 1g   Vitamin A: 2383IU   Vitamin C: 2mg   Calcium: 36mg   Iron: 3mg
Homemade Chorizo Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 9/30/22 to include new information and video. It was originally published on 10/13/21.

Reader Interactions

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    Recipe Rating




  1. Candi says

    July 11, 2023 at 6:28 am

    5 stars
    I am on weight watchers so I cut up 1.5 pounds of chicken breast and seasoned it. Let it rest in the refrigerator for a few hours then ground it up. The flavor was amazing but heart healthy. Thanks for this recipe

    Reply
    • Mike Hultquist says

      July 11, 2023 at 6:53 am

      Excellent! So good with chicken! Thanks, Candi. Try it with lean ground turkey as well.

      Reply
  2. Jon says

    June 15, 2023 at 4:19 pm

    Although I have not tried yours (I will) I have a couple the I use quite a bit. We are currently living in Mazatlan and most of the commercial stuff here is ground too fine and lacks much spice. . There are some markets where good stuff can be found.

    Reply
    • Mike Hultquist says

      June 16, 2023 at 6:05 am

      Thanks, Jon. I'm sure you'll be able to get some great quality chorizo there.

      Reply
  3. Kozmo says

    April 15, 2023 at 3:41 pm

    Mike, I'm I just started collecting ground peppers for this. You ever try merguez? I just learned about it. It's a spicy North African sausage. I'd love to see a recipe for lamb merguez.

    Reply
    • Mike Hultquist says

      April 15, 2023 at 5:52 pm

      I have, Kozmo! I love it. Yes, I should do a series of spicy sausage making.

      Reply
    • cfbcfb says

      June 26, 2023 at 5:10 pm

      5 stars
      It's pretty darn good. Theres a place near me that does charcuterie and one of the things she makes is lamb merguez. Delicious.

      Reply
  4. Rusty Zimmerman says

    April 14, 2023 at 7:41 am

    Mike, I have some enchilada sauce left over can I use it to season the chorizo

    Reply
    • Mike Hultquist says

      April 14, 2023 at 7:51 am

      Rusty, that would actually work quite nicely. Let me know how it turns out for you.

      Reply
      • Rusty Zimmerman says

        April 15, 2023 at 12:57 pm

        Mike The chorizo is excellent, I used your recipe for red enchilada sauce, and added 2 tomato,Mexican oregano when I made the sauce. 2 cups of red enchilada sauce to 4# of ground pork

        Reply
        • Mike Hultquist says

          April 15, 2023 at 1:04 pm

          Great to hear, Rusty! Very nice!!!

          Reply
  5. Robin says

    April 03, 2023 at 4:06 pm

    5 stars
    This is the 3rd time I’ve made this delicious chorizo! I’ve tried so many recipes over the years and this knocks it out of the park, nothing beats it! No changes necessary. Thank you for sharing it with us.

    Reply
    • Mike Hultquist says

      April 04, 2023 at 6:00 am

      Outstanding! Glad you like it, Robin. I swear by this recipe!

      Reply
  6. jamie parisi says

    February 16, 2023 at 10:55 pm

    I have 2 pork butts thawing for chorizo. avg size 10 pds. What proportions would i use for green chorizo?

    Reply
    • Mike Hultquist says

      February 17, 2023 at 6:51 am

      Jamie, I need to test exact proportions for green chorizo, but for 10 pounds of pork, I would use 10 roasted poblanos, 10 cups packed cilantro (chopped), 2 cups vinegar, and then the same seasonings used in this recipe (x 6). I hope this helps.

      Reply
  7. Gina says

    February 16, 2023 at 3:29 pm

    5 stars
    Very good seasoning mix. I added spices to shredded tofu and it was really tasty!

    Reply
    • Mike Hultquist says

      February 16, 2023 at 3:40 pm

      Wonderful! I love your version! Very nice.

      Reply
  8. Brenda Brydges says

    February 14, 2023 at 2:59 pm

    5 stars
    Mike, I made this recipe yesterday and gotta tell you, I loved it. Tis perfectly spiced. I didn't have the Guajillo so added extra ancho. I also used hot paprika since it's all I buy. Thank you! My only hope now is that you will make a similar spicy Italian sausage also... Perfect!

    Reply
    • Mike Hultquist says

      February 14, 2023 at 3:01 pm

      Perfection!! Glad you enjoyed it, Brenda! Glad to help! Homemade chorizo is so good!!!

      Reply
  9. Eve Mitchell says

    February 13, 2023 at 3:17 pm

    5 stars
    It's good to know that you can actually puree chorizo to make it smoother. My husband loves meat and grilling, and he said that wants to try cooking pork chorizo sometime this week. Our kids are really picky, so I'll help him find a recipe that they might be able to enjoy. http://www.sabrosurafoods.com/our-products/

    Reply
    • Mike Hultquist says

      February 13, 2023 at 3:22 pm

      Absolutely, enjoy. I have a number of recipes with chorizo on the site.

      Reply
  10. Agustin Medina says

    January 19, 2023 at 5:22 pm

    I know you encourage us to experiment with ingredients to taste, but it would be helpful if you gave the basic quantity to use to start out. Is that possible? Thank you.

    Reply
    • Mike Hultquist says

      January 19, 2023 at 7:08 pm

      Agustin, all of my exact measurements are in the recipe card at the bottom of the post. Please let me know if you can't find it.

      Reply
  11. Christine says

    October 10, 2022 at 10:37 am

    Thank you for this recipe! We don't eat sugar, which seems to be an ingredient in EVERY packaged chorizo. Making it myself somehow never occurred to me as an option. Looking forward to adding chorizo back to my ingredient list!

    Shopping tip: Asian markets with meat counters always seem to have the best prices on ground pork.

    Reply
    • Mike H. says

      October 11, 2022 at 6:31 am

      Thanks, Christine - enjoy!

      Reply
  12. I.M. Ball says

    October 01, 2022 at 2:13 am

    Thank you for the recipe to make chorizo, We don't have it here is S.Africa.
    So I can now make all those recipes that need .
    Blessings. I.M. Ball

    Reply
    • Mike H. says

      October 01, 2022 at 2:36 am

      I am happy to hear that - enjoy!

      Reply
  13. tony miskowiec says

    August 17, 2022 at 9:29 am

    5 stars
    Excellent, made a batch this am. Now that I am retired I spend 6&1/2 months in Phoenix and 5&1/2 months in Northern MN at the cabin. In AZ the stores have a decent mixture but I always have to add something for my taste. In northern MN it's good luck, nobody up here wants that. So it is important that I have a way to make my own. Thanks Mike.

    Reply
    • Mike Hultquist says

      August 17, 2022 at 11:49 am

      Agreed, Tony. So good when you can really customize it. I know, I need this on hand ALWAYS. Thanks for commenting!

      Reply
  14. Kris says

    April 24, 2022 at 3:20 am

    Hi Mike, Can you tell me how Arbol chile powder compares to Cayenne? I found a good deal on a three pack of Guajillo, Ancho and Arbol and I just wondered if I could use the Arbol in place of the Cayenne for this recipe or if I needed to grab some Cayenne as well. Thanks so much.

    Cheers,
    Kris

    Reply
    • Mike Hultquist says

      May 05, 2022 at 3:13 pm

      Kris, there are similarities, so you can use arbol powder. Go for it! It would be a great addition for some heat.

      Reply
  15. Kris says

    April 23, 2022 at 10:46 pm

    Hi Mike,

    How does Arbol powder compare to Cayenne? I tried to find it in your types of peppers but didn't find it. I want to order it from Amazon and I found a trio of Guajillo, Ancho and Arbol and wondered if I could substitute the Arbol for the Cayenne. I'm looking forward to making my own Chorizo.

    Thanks,
    Kris

    Reply
    • Mike Hultquist says

      April 24, 2022 at 9:05 am

      Kris, they're fairly comparable in het, so either would work. I tend to use arbols a lot because I can grind them myself.

      Reply
  16. Charlie says

    January 31, 2022 at 2:30 pm

    Hey Mike, Another Great recipe, Love your spicy food recipes. How about a Spicy Breakfast patty sausage recipe?

    Thanks for considering.
    Charlie.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 31, 2022 at 2:34 pm

      Thanks, Charlie! Yes, great idea! I actually make it now and then, spicy, of course. Maybe on the site one day!

      Reply
  17. Rita says

    January 16, 2022 at 1:10 pm

    5 stars
    I used your recipe as a guide to make my own. I didn’t have guajillo powder but I had chile de arbol & chiles nuevo Mexico mix that I had prev made. I used half smoked paprika & sweet paprika for balance. I ran out of cayenne so the other half I used Aleppo peppers. It came out chingon!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 18, 2022 at 7:08 am

      Awesomeness! I love it, Rita. Glad to help and glad you enjoyed it!

      Reply
  18. Brent says

    January 03, 2022 at 8:02 pm

    Thanks Mike,turned out excellent my wives new fave for taco's. Will have to double the batch next time. On the hunt for guaillo peppers

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2022 at 10:28 pm

      Thanks, Brent! Glad your wife enjoyed it! A favorite here for sure! Good luck with the guajillos.

      Reply
  19. Brent says

    December 21, 2021 at 8:41 pm

    Hi Mike, I live in Canada & guaillo peppars are hard to find here. Did find dried ancho peppars,have fresh Serrano & Fresno peppars available. what do think would work best for the chorizo

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 22, 2021 at 7:04 am

      Hi, Brent. Powders are ideal for making homemade chorizo, but you can grind the dried anchos to a powder. Or, rehydrate them and mix with the ground pork. It will taste slightly different without the guajillo (assuming you are using the other seasonings also). Feel free to add in chopped fresh peppers for some extra flavor/texture. Let me know how it turns out for you.

      Reply
  20. Cheryl Hill says

    December 05, 2021 at 8:05 pm

    5 stars
    Tastes great! Made my own ground pork using your recipe, and it made a difference, though I'll add a bit more fat (lard, maybe?) since pork is so lean these days. Flavors blend nicely. Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 06, 2021 at 7:20 am

      Thanks, Cheryl. Yes, one of the keys is getting that fattiness to the chorizo. Glad you enjoyed it.

      Reply
  21. Cheryl Hill says

    October 15, 2021 at 4:38 pm

    This sounds amazing, Mike. I was going to just grind my dried anchos and guajillos to make the powders, but I notice you mentioned re-hydrating them. Do you have any insights about either/both, especially measurements to use if I re-hydrate. (Or, of course, I could just experiment as I usually do, but this recipe looks too good to screw up.) Also, thanks for the idea about briefly freezing before grinding meat. I usually make a big mess with my manual grinder. Thanks.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 17, 2021 at 8:03 am

      Cheryl, you can use freshly ground. I actually updated the post to make the clear. Either way works great. Let me know how it goes.

      Reply
  22. Rick Hyder says

    October 13, 2021 at 9:33 pm

    Hi Mike. I have been hoping to find a good Chorizo recipe for a long time. That search looks now to be ended (thanks!). However, I do have one opinion based question for you. The Chorizo I tend to like most also includes the cinnamon and/or clove spices. Those flavors are also what seems missing, for my taste, in many of the versions I have tried in my area. So I hope to be taking your recipe and adding these spices as well. However, since I have never made this, do you have an approximation of how much cinnamon and/or clove I should add to the recipe you gave above? I realize everyone's tastes are different, just looking for a good starting point with them. Thanks for all the great recipes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2021 at 9:55 pm

      Hey, Rick. Thanks. Yes, cinnamon and clove are common ingredients, and I mentioned that in the notes section. I personally would add in 1/8 teaspoon each, maybe a BIT more cinnamon, then adjust from there. Take notes! After you cook it, see what you think, then add more/less as your taste buds dictate. Let me know how it turns out for you.

      Reply
  23. Andra Yoshioka says

    October 13, 2021 at 8:23 pm

    Hey Mike, All the years I've been cooking Mexican & Tex/Mex, I have never thought to make my own choriso. Thanks for opening my eyes! Those tacos sure look delicious.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2021 at 9:56 pm

      Thanks, Andra. I greatly appreciate it. I think this will open some new things up for you! You might become the next chorizo maestro!

      Reply
  24. Ronald Igo says

    October 13, 2021 at 12:57 pm

    5 stars
    Mike, just a comment as we live in Southern Sonora MX in San Carlos Nuevo Guaymas. Masa harina is a fine grind (flour fine) corn product such as is used in tamales. It can also be ground from hominy. It is mostly white in color but can be yellow and of course blue. Wheat flour appears the same grind, very fine but is known as masa de trigo, wheat flour. White flour tortillas are tortillas de trigo, corn tortillas are masa de maiz. Confusing, I can do it, LOL. I really enjoy your site! Ron

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2021 at 1:12 pm

      Thanks, Ron!

      Reply
  25. col says

    October 13, 2021 at 11:26 am

    5 stars
    interesting. i have never seen chorizo done in a non-sausage form. does make things rather versatile.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2021 at 11:30 am

      Thanks, Col. Yes, I LOVE this stuff. So good!

      Reply

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