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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.


  • 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


  • 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.


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Reviews (1 review)

  • sread | 01/20/2013

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

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