Have you been disappointed with the quality of store bought chorizo? I sure have, which is why I am sharing this devilishly spicy Homemade Mexican Chorizo Recipe with you today. The flavors are huge with just the right amount of heat to let you know you’re in the right place.
This Homemade Mexican Chorizo recipe is: Low Carb, Gluten Free, Paleo & Fiery.
A HOMEMADE MEXICAN CHORIZO TO BEAT ALL OTHERS.
Recently, I was in Arizona visiting my sister and niece. What a great trip for a couple reasons. First, it was great to spend time with my family… but I also indulged in some incredibly tasty, authentic Mexican food while I was there. For me, it was like taking a huge gulp of water after being dehydrated. My entire being came alive again with all the spices and flavors.
What I appreciated the most about the four different chorizo’s I enjoyed while on my visit was the unabashed use of balanced heat. We’re not talking lip burning, watering eyes heat here. It is much more subtle and creeps up to finish like a warming ember rather than a crazed fire.
You’ll definitely feel the heat with my Homemade Mexican Chorizo but you’ll also find really intense depth of flavor too. Just the right amount of onion, garlic and vinegar round out the profile. Try this chorizo in a soft taco with quick pickled onions and Cotija cheese. It also loves eggs with a tomatillo salsa. I hope you enjoy this recipe as much as we do.
HOW LONG DOES HOMEMADE MEXICAN CHORIZO LAST?
The raw chorizo will last between 3-5 days in the refrigerator provided your ground pork was really fresh. It might push a week, but that is only if you have ground the pork yourself.
Cooked chorizo will last between 7 to 10 days in the refrigerator. Remember to bring it back up over 165F when reheating to kill off any bacteria. As always, use your eyes to see if it looks good and your nose to see if it smells right.
MEXICAN RECIPES
Looking for some other Mexican style recipes? Here they are- enjoy!
Slow Cooker Pork Carnitas
Southwestern Salad Power Bowl
Fajita Nachos: Four Layers of Flavors
Pulled Pork Taco Recipe
Low Carb Chicken Fajitas
You’ll never buy store bought chorizo after making this recipe. If you enjoy balanced heat, this is the right recipe for you. Ground Pork: I used 80/20 ground pork, but the recipe will work with an 85/15 as well. Anything with less fat will be crumbly and dry. You can also add in fat if you have rendered duck or bacon fat laying around. It will be delicious. Keep in mind that if you are using ground pork from the grocery store that you should use it fairly quickly after purchase. You never know when they ground it or refreshed the grind. If you can’t find ground Ancho Chili Powder, look where the whole dried chilis are located. There should be some there. Here is what you do with the chilis: I don’t recommend trying to blitz the peppers when they are dried. The powder gets everywhere and makes for an uncomfortable work environment. You can reduce the heat in this recipe by omitting the cayenne and switching to smoked paprika rather than the hot. Homemade Mexican Chorizo Recipe
Ingredients
Instructions
Notes
Nutrition Information
Yield
8
Serving Size
g
Amount Per Serving
Calories 334
Nutrition information is supplied by NutriFox and are based on estimates only.
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