Have you been disappointed by store-bought chorizo? I sure have, which is why I’m sharing this spicy Homemade Mexican Chorizo Recipe. Packed with bold flavors and just the right amount of heat, this homemade version brings a burst of authentic Mexican taste to your table.
During a recent trip to Arizona, I tried the authentic Mexican food that reignited my love for bold flavors. The chorizos I sampled stood out for their balanced heat—nothing overwhelming, just a delightful warmth that enhances the rich profile of spices, onions, garlic, and vinegar.
For the true flavors, I made the classic Mexican Chorizo recipe with pork instead of ground beef. The balanced flavors can be enjoyed in tacos with pickled onions and Cotija cheese or paired with eggs and tomatillo salsa. Every bite of this homemade chorizo is savory and delicious!
This recipe is: Low Carb, Gluten Free, Keto and Paleo
Table of Contents
5 Reasons to Love This Mexican Chorizo Recipe
Here are 5 reasons why this Homemade Mexican Chorizo will become your favorite recipe!
- Bold, authentic flavors with just the right amount of spice.
- Versatile and perfect for tacos, salads, or breakfast recipes.
- Easy to make with simple ingredients.
- Low carb and keto-friendly, suitable for various dietary preferences.
- Makes a delicious homemade alternative to store-bought chorizo.
Is Mexican Chorizo Low Carb?
Yes, Mexican chorizo is low-carb because its primary ingredients are ground pork and seasonings like chili peppers and spices, which are all low in carbohydrates. The carb content usually varies according to the ingredients used. I made this recipe super low-carb as it only contains 3 g net carbs per 1/4 pound serving. You can reduce or omit the onion to lower the carb count further.
Mexican Chorizo Ingredients List
To make this authentic Mexican chorizo recipe, you will need the following ingredients:
- 2 pounds of ground pork
- ⅓ cup red onion, minced
- 3 tablespoons ancho chile powder
- 2 garlic cloves, minced
- 2 teaspoons Kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons hot Hungarian paprika
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ cup apple cider vinegar
- ¼ teaspoon cayenne powder
Ingredients Substitutions
Don’t get overwhelmed with the ingredients mentioned above; you’ll need them for authentic flavors, and trust me, they are worth it. I have some pretty easy substitutes if you can’t find anything on the list!
- Ground pork: You can make chorizo with ground chicken thighs ground turkey, or even beef. If you use ground chicken thighs, ensure the fat content is higher than what they provide naturally.
- Ancho chile powder: Chile powder is a great substitute for this.
- Dried oregano: Dried marjoram will give you an equally good aroma and flavor.
- Hungarian paprika: Use smoked or regular paprika.
- Cayenne powder: Ground chipotle or red pepper flakes are excellent alternatives.
- Coriander: Find more substitution ideas for coriander.
- Red onion: Substitute for 1 small shallot for a richer taste and lower carb count
- Apple cider vinegar: Red or white wine vinegar will be just as great. Please don’t use balsamic vinegar.
- Olive oil: Use clarified butter, ghee, rendered bacon fat, duck fat, coconut oil, or avocado oil.
Additional Ingredients
Let’s enhance the flavor profile of this delicious chorizo recipe with some optional ingredients:
- Bell peppers: Red, green, or yellow bell peppers will add great sweetness and round out the cayenne’s spiciness nicely. If you have roasted red peppers from the jar, drain one, chop well, and add to the chorizo.
- Pickled red onions: Pickled onions are my favorite topping for Mexican recipes. Add them to your chorizo for unmatched deliciousness.
- Roasted Red Peppers (from a jar): If available, drain and chop a roasted red pepper to balance the cayenne spice.
- Fresh Jalapeños: For a higher heat level, dice and add fresh jalapeños.
- Cilantro: Garnish with fresh cilantro leaves for a burst of freshness.
- Avocado: Serve slices of creamy avocado alongside the chorizo for a satisfying creamy texture.
Note: The optional ingredients are not part of the recipe, nor is their estimated nutritional value in the recipe card below. They are just a great way of enhancing the chorizo’s flavor.
Cooking Tools
For this chorizo recipe, you will only need a few cooking tools:
How to Make Authentic Mexican Chorizo: Step-by-step Guide
Cooking Method
- Sautee
Preparation Steps
- Peel and mince the onions and garlic.
- In a mixing bowl, combine all the dry spices thoroughly.
- Add the minced red onion, minced garlic, and apple cider vinegar to the bowl. Mix well and allow to sit for a few minutes so the flavors can meld.
- Add ground pork to the spice mixture. Use your hands to mix thoroughly, ensuring the spices are evenly distributed throughout the pork.
💡 My Pro Tip
Fat is the arcane charm for the best chorizo. I use ground pork with an 80:20 fat ratio (80% leanness and 20% fat content). The ratio is optimal as more fat will yield greasy chorizo, and less fat will make it dry and crumbly. You can compensate for less fat by adding lard or rendered bacon fat.
If using ground pork from the grocery store, cook it while still fresh, ideally the same day or the day after. Fresh ground pork gives tastier and juicier results.
⏲️ Time-Saving Tips
- Grinding pork at home takes a long time, and you may get the fat content ratio wrong. Save yourself the agony and freshly ground pork from the store.
- Pork stays fresh in the fridge for up to 6 days. Cook the pork a few days earlier to cut your cooking time.
- If you don’t have the patience for a wooden spoon, grab your potato masher and smash the hell out of the clumps of pork. It might be a good time to let out all your frustrations of the week!
What to Serve with Mexican Chorizo?
Wondering what to serve with this spicy chorizo? Here are some delicious options:
- Homemade Cream of Mushroom Soup: Pair this cozy soup with Mexican chorizo for a delightful contrast of flavors and textures.
- Cucumber Feta Salad: This refreshing salad complements spicy chorizo perfectly, offering a cool and tangy balance.
- French Haricot Verts: Serve these tender green beans alongside chorizo for a light and vibrant side dish.
- Sautéed Brussels Sprouts: Add some amazing flavors of Brussels sprouts with the bold chili flavors of Mexican chorizo.
- Loaded Cauliflower Bake: This hearty bake is a comforting side to accompany chorizo, adding a depth of flavor to your meal.
Storage and Reheating
Storage
- Transfer the cooled leftover chorizo to an airtight container and store it in the fridge for 5 to 6 days.
Freezing
- Cool and portion the leftover chorizo. Transfer to a freezer bag or freezer-safe container. Freeze for 3 months. Thaw in the fridge, and reheat according to the instructions below.
Reheating
- Reheat the chorizo in the microwave until warm.
- Reheat in a non-stick pan over medium heat until heated.
Recipe Conclusion
Mexican chorizo is the life of the party, adding spicy flair to any meal! From sizzling tacos to hearty casseroles, this versatile ingredient brings a festive vibe to your dining table. So whether you’re craving a zesty breakfast scramble or a savory dinner creation, Mexican chorizo is your go-to ingredient.
Don’t wait—dive into the world of Mexican chorizo and discover endless possibilities in your kitchen today! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
Other Healthy Mexican Recipes to Try
If you love Mexican dishes, here are a few more recipes to check out:
FAQs
Spanish chorizo and Mexican chorizo differ primarily in their flavor profiles and culinary uses. Mexican chorizo is known for its bold and spicy taste, derived from chili peppers, common in Mexican cuisine. On the other hand, Spanish chorizo boasts a smoky flavor from smoked paprika, a staple in Spanish cuisine.
Sweet ingredients like paprika, bell peppers, fruit juices, or puree will easily sweeten your chorizo.
The meat should be more brownish-red and not appear raw or translucent. Use a meat thermometer to check for doneness. For it to be well-cooked, the internal temperature of the chorizo mix should be 160°F (71°C).
Homemade Mexican Chorizo Recipe 🥘
Ingredients
Mexican Chorizo Ingredients List
- To make this authentic Mexican chorizo recipe you will need the following ingredients:
- 2 pounds of ground pork
- ⅓ cup red onion minced
- 3 tablespoons ancho chile powder
- 2 garlic cloves minced
- 2 teaspoons Kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons hot Hungarian paprika
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ cup apple cider vinegar
- ¼ teaspoon cayenne powder
Instructions
Preparation Steps
- Peel and mince the onions and garlic.
- In a mixing bowl, combine all the dry spices thoroughly.
- Add the minced red onion, minced garlic, and apple cider vinegar to the bowl. Mix well and allow to sit for a few minutes so the flavors can meld.
- Add ground pork to the spice mixture. Use your hands to mix thoroughly, ensuring the spices are evenly distributed throughout the pork.
Cooking Instructions
- Heat a heavy skillet over high heat and add 1 tablespoon of olive oil (or another cooking oil of your choice).
- Once the oil shimmers, add the chorizo mixture. Spread it around the hot skillet with a wooden spoon.
- Use the wooden spoon to crumble the mixture as the chorizo cooks.
- Once fully cooked, transfer the chorizo to a serving bowl and enjoy it hot.
Notes
If you're a fan of this Mexican Chorizo recipe, please let me know! Any suggestions for reducing the carbs even further? Drop your ideas in the comments below! Enjoy your time in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
I love, love, love this recipe and my kids ask me to make it every time they visit. The Mexican restaurant that I used to go to about twice a month for my chorizo fix asked me where I had been lately. I like to combine this with shredded chicken and sauteed onions and peppers for a quick and easy wrap that beats anything that Chipotle can come up with.
Hi John:
My kids love it too! I need to try the combination you’re talking about – I have a feeling I’m going to adore it.
Take care,
Scott