Homemade Mexican chorizo is easy to make with ground pork or beef, bold chilies, spices and a splash of vinegar. It mixes up in about 5 minutes, no casings needed.
Homemade Mexican Chorizo Recipe
We're making homemade Mexican chorizo in the Chili Pepper Madness kitchen, my friends, and I make this one all the time. It takes about 5 minutes to mix, with no casings and no special equipment.
Store-bought chorizo works in a pinch, but making your own lets you control the fat, the salt and the heat. It's also one of my favorite recipes in my cookbook, Flavor Madness.
What is Chorizo?
Mexican chorizo is a fresh, raw sausage seasoned with chilies, spices and vinegar. Pork is the traditional meat. Beef chorizo (chorizo de res) is popular too, and you'll find chicken, turkey and soy versions in many stores.
Because it's raw, you always cook Mexican chorizo before eating it. It crumbles in the pan like ground meat and turns everything a deep, beautiful red.
It's an incredibly versatile ingredient. You'll find it in tacos, burritos, breakfast tacos, scrambled eggs, tostadas, soups and so much more.
Mexican Chorizo vs. Spanish Chorizo
These two share a name, but they are quite different, and you can't swap them in most recipes.
- Mexican chorizo is a fresh, raw, loose sausage seasoned with dried chilies, spices and vinegar. You cook it, then crumble it into dishes.
- Spanish chorizo is a cured, dried sausage seasoned mainly with smoked paprika (pimentón) and garlic. You can slice it and eat it as is, or cook with it.
If a recipe says to brown or crumble chorizo, it wants Mexican-style.
Let's talk about how to make Mexican chorizo, shall we?
Mexican Chorizo Ingredients
- Ground Pork. Fatty pork works best, like ground pork shoulder or a 70/30 blend. Ground beef works great too. See my beef chorizo notes below.
- 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. Use Mexican oregano if you have it.
- Coriander.
- Mexican Cinnamon. Also called canela. It's softer and sweeter than the cassia cinnamon sold in most US stores.
- Ground Clove. Just a little adds warmth. The cinnamon and clove are a big part of what makes chorizo taste like chorizo.
- Red Wine Vinegar.
- Salt and Pepper.
How to Make Chorizo
Here's how to make chorizo at home. It really is this simple.
- Add the meat. Add the ground pork (or beef) to a large bowl.
- Add the seasonings. Add the paprika, cayenne, ancho and guajillo powders, garlic powder, cumin, oregano, coriander, cinnamon, clove, red wine vinegar, salt and pepper.
- Mix by hand. Mix until the spices and vinegar spread evenly through the meat. It gets its deep red color from all those spices. Wear gloves, because the chilies will stain your hands.
- Test it (optional). Fry a small pinch in a hot pan, taste it, and adjust the salt or heat before you cook or freeze the whole batch.
- Cook or store. Cook it right away, or package it for the fridge or freezer.
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?
Want a smoother texture? Pulse the mixed chorizo a few times in a food processor. It comes out closer to the texture of store-bought chorizo.
How to Cook Chorizo
Mexican chorizo cooks a lot like ground meat.
- Heat the pan. Heat about 1 tablespoon of oil in a large skillet over medium heat. Fatty pork chorizo barely needs it, so use less if you like.
- Add the chorizo. Break it apart with a wooden spoon or a meat masher.
- Cook it through. Cook for 8 to 10 minutes, stirring now and then, until it's browned, a little crispy at the edges and cooked through to 160°F.
- Drain, or don't. Spoon off some of the red fat if you want it leaner. Or keep it and cook your eggs or potatoes right in it. That fat is pure flavor.
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.
How do you know it's done? Chorizo stays red when it's cooked, so color won't tell you. Look for crumbly, slightly crisp bits with no glossy raw spots, or check for 160°F on a thermometer.
How to cook beef chorizo. Beef chorizo cooks the same way, in the same time. Leaner beef renders less fat, so keep the tablespoon of oil in the pan.
Chorizo patties. Shape the mix into thin patties and pan-fry them until they reach 160°F inside. They're great on breakfast sandwiches and burgers.
How Spicy Is This Chorizo?
This chorizo has a real kick, mostly from a full tablespoon of cayenne. The ancho and guajillo bring deep chili flavor with only mild heat. Take it from mild to wild:
- Milder. Cut the cayenne to 1 teaspoon, or leave it out. You'll still get plenty of chili flavor from the ancho and guajillo.
- Hotter. Add 1 to 2 teaspoons chile de árbol powder, or a minced fresh habanero.
- Wild. Add 1/4 teaspoon ghost pepper powder. Just a little, my friends.
Beef Chorizo
To make beef chorizo (chorizo de res), use the same amount of ground beef in place of the pork. Fattier beef has the most flavor. Leaner beef works, but it cooks up drier. Everything else in the recipe stays the same.
Ground chicken or turkey work too. They're lean, so expect a drier chorizo, and cook them to 165°F.
Homemade Chorizo Seasoning
Want chorizo seasoning on hand? Mix all the dry spices from the recipe, everything except the meat and vinegar, and store it in an airtight jar.
One batch makes about 1/2 cup, enough for 1.5 pounds of meat, or about 1/3 cup per pound. When you're ready to cook, mix it into the meat with the 2 tablespoons of red wine vinegar.
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.
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 chilies, cinnamon, cloves, red peppercorns, onion, mustard powder, Mexican oregano, other chili powders, and others.
How Long Does Chorizo Last?
- Raw, in the fridge. Use within 1 to 2 days, like any raw ground meat.
- Cooked, in the fridge. It keeps 3 to 4 days in an airtight container.
- In the freezer. Freeze raw chorizo in sealable freezer bags or containers for 3 to 4 months for the best quality. Thaw it overnight in the fridge.
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
- Queso Fundido
- Chorizo con Huevos (Mexican Chorizo and Eggs)
- Papas con Chorizo (great side dish!)
- Chorizo Stuffed Peppers
- Sopa de Fideo
- Charro Beans
- Migas
- Chilaquiles
- Chorizo Tacos
- Breakfast Burrito
- Spicy Breakfast Tacos
- Short Rib and Chorizo Chili
- Mexican Rice and Beans with Chorizo
- Get More 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 ground 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.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the chorizo and cook, breaking it apart, for 8 to 10 minutes until cooked through.
Video
Notes
Nutrition Information
Frequently Asked Questions
What meat is chorizo made of?
Mexican chorizo is traditionally made with ground pork. Beef chorizo is very popular too, and you can make it with chicken, turkey or even soy. My recipe works with pork or beef.
Is Mexican chorizo raw?
Yes. Mexican chorizo is a fresh, uncured sausage, so you need to cook it before eating. Cook pork or beef chorizo to 160°F, and chicken or turkey chorizo to 165°F.
What's the difference between Mexican and Spanish chorizo?
Mexican chorizo is fresh and raw, seasoned with dried chilies and vinegar, and you cook it before eating. Spanish chorizo is cured and dried, seasoned mainly with smoked paprika, and you can slice it and eat it as is.
Is chorizo spicy?
Most Mexican chorizo has some heat, but it varies a lot by brand and recipe. My version has a real kick from cayenne. Cut the cayenne for a milder chorizo, or add chile de árbol or habanero to push it hotter.
How do you cook chorizo?
Cook it in a skillet over medium heat for 8 to 10 minutes, breaking it apart with a spoon, until it's browned and cooked through to 160°F. Drain some of the fat if you like.
Do I need sausage casings to make chorizo?
No. Mexican chorizo is usually cooked loose and crumbled, so no casings needed. You can shape it into patties, or wrap it in plastic in sausage shapes for the freezer.
Can I use whole dried chilies instead of chili powder?
Yes. Toast and grind whole ancho and guajillo pods into powder and use the same amounts. You can also rehydrate them and puree them into a paste, which gives you a wetter, smoother chorizo.
How long does homemade chorizo last?
Raw chorizo keeps 1 to 2 days in the fridge. Cooked chorizo keeps 3 to 4 days. Frozen raw chorizo keeps its best quality for 3 to 4 months.
Is homemade chorizo greasy?
It depends on your meat. Fatty pork renders a good amount of red fat, which you can spoon off or use for cooking. Leaner pork or beef gives you a less greasy chorizo with a bit less flavor.
NOTE: This recipe was updated on 10/15/26 with new information, including a step-by-step guide to cooking chorizo, beef chorizo notes, a heat guide, a chorizo seasoning blend, Mexican vs. Spanish chorizo, storage times and FAQs. The recipe itself hasn't changed.
tony miskowiec says
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.
Mike Hultquist says
Agreed, Tony. So good when you can really customize it. I know, I need this on hand ALWAYS. Thanks for commenting!
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!