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Homemade Mexican Chorizo


Yields 2-1/2 lb.

  • by from Fine Cooking
    Issue 118

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.

  • 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

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.

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

Photo: Scott Phillips

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

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