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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 84.
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.
Kris says
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
Mike Hultquist says
Kris, there are similarities, so you can use arbol powder. Go for it! It would be a great addition for some heat.
Kris says
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
Mike Hultquist says
Kris, they're fairly comparable in het, so either would work. I tend to use arbols a lot because I can grind them myself.
Charlie says
Hey Mike, Another Great recipe, Love your spicy food recipes. How about a Spicy Breakfast patty sausage recipe?
Thanks for considering.
Charlie.
Michael Hultquist - Chili Pepper Madness says
Thanks, Charlie! Yes, great idea! I actually make it now and then, spicy, of course. Maybe on the site one day!
CobyLyn says
Yes please post a spicy breakfast sausage!! And Thank you for this chorizo recipe! The chorizo here in Scotland is not Mexican chorizo, it’s Spanish “choritho” and I’m not really enjoying it as much as good old Mexican chorizo. Looking forward to making the verde version too!
Mike H. says
Awesome. Thanks a lot, CobyLyn - enjoy!
Rita says
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!
Michael Hultquist - Chili Pepper Madness says
Awesomeness! I love it, Rita. Glad to help and glad you enjoyed it!
Brent says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent! Glad your wife enjoyed it! A favorite here for sure! Good luck with the guajillos.
Brent says
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
Michael Hultquist - Chili Pepper Madness says
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.
Cheryl Hill says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cheryl. Yes, one of the keys is getting that fattiness to the chorizo. Glad you enjoyed it.
Cheryl Hill says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Rick Hyder says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Andra Yoshioka says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Andra. I greatly appreciate it. I think this will open some new things up for you! You might become the next chorizo maestro!
Ronald Igo says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron!
col says
interesting. i have never seen chorizo done in a non-sausage form. does make things rather versatile.
Michael Hultquist - Chili Pepper Madness says
Thanks, Col. Yes, I LOVE this stuff. So good!