Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Homemade Mexican Chorizo

Scott Phillips

Yield: Yields 2-1/2 lb.

Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can be more difficult to find than Spanish chorizo, but it’s easy to make yourself with this recipe.

Ingredients

  • 4 large cloves garlic
  • Kosher salt
  • 2 lb. ground fatty pork shoulder
  • 6 tbs. guajillo or New Mexican chile powder
  • 1-1/2 tsp. cayenne
  • 1-1.2 Tbs. dried oregano (preferably Mexican)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground black pepper
  • 1/4 cup cider vinegar

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 60
      Sodium (mg): 300
      Carbohydrates (g): 3
      Fiber (g): 2
      Protein (g): 17

Preparation

  • Mince 4 large cloves garlic and mash to a paste with 2 ‡tsp. kosher salt. Put 2‡ lb. ground fatty pork shoulder in a large bowl along with the garlic paste, 6 ‡Tbs. guajillo or New Mexican chile powder, 1-1/2 ‡tsp. cayenne, 1-1/2  ‡Tbs. dried oregano (preferably Mexican), 1 ‡tsp. ground cumin, 1/2 ‡tsp. ground allspice, 1/2 ‡tsp. freshly ground black pepper, and 1/4cup cider vinegar.
  • Knead the mixture with your hands until well combined (wear disposable gloves, since the chiles can irritate your skin). Cover the bowl with plastic wrap and refrigerate for at least 2 ‡hours to season.

The chorizo will keep in the refrigerator for up to 3‡ days and can be frozen for up to 3 ‡months.

Reviews

Rate or Review

Reviews

  • sread | 01/20/2013

    Delicious but very hot and spicy; will probably use less chile next time.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks