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.
Looking for some other Mexican style recipes? Here they are- enjoy!
Homemade Mexican Chorizo Recipe
- 2 Lbs Ground Pork
- 3 Tablespoons Ancho Chile Powder
- 1 Tablespoon Oregano
- 2 Teaspoons Hot Hungarian Paprika
- 2 Teaspoons Coarse Salt
- 2 Teaspoons Ground Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 1/4 Teaspoon Ground Coriander
- 1/4 Teaspoon Cayenne Powder
- 1/3 Cup Red Onion Minced
- 2 Garlic Cloves Minced
- 1/4 Cup Apple Cider Vinegar
- 1 Tablespoon Olive Oil
- In a mixing bowl, add all the dry spices. Mix well.
- Add in the red onion, garlic and vinegar. Mix well and let sit for a couple minutes.
- Add in the ground pork. Mix well with your hands to ensure the spices are spread throughout the sausage.
- Heat a heavy bottom skillet over high heat. Add 1 Tablespoon cooking oil (olive, rendered bacon fat, avocado etc).
- When the oil shimmers, add in the chorizo. Spread around the pan with a wooden spoon.
- As the chorizo cooks, chop at it with the wooden spoon to begin the crumbling process.
- Once the sausage is cooked, transfer to a serving bowl and enjoy it hot!
- Slice off the tops and remove as many seeds as possible. You'll need about 5 of the dried chilis.
- Rehydrate for 25 minutes in hot water.
- Process the wet ingredients from the recipe with an immersion blender.
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.