homemade Mexican chorizo recipe
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5 from 1 vote

Homemade Mexican Chorizo Recipe

You'll never buy store bought chorizo after making this recipe. If you enjoy balanced heat, this is the right recipe for you. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Gluten Free, Mexican, Paleo, Primal, Southwest
Servings: 8 people
Calories: 334kcal
Author: Scott G

Ingredients

  • 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

Instructions

  • In a mixing bowl, add all the dry spices. Mix well.
    homemade mexican chorizo
  • Add in the red onion, garlic and vinegar. Mix well and let sit for a couple minutes.
    gluten free homemade Mexican chorizo
  • Add in the ground pork. Mix well with your hands to ensure the spices are spread throughout the sausage.
    spicy homemade Mexican chorizo
  • 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.
    homemade Mexican chorizo recipe
  • As the chorizo cooks, chop at it with the wooden spoon to begin the crumbling process. 
    homemade Mexican Chorizo
  • Once the sausage is cooked, transfer to a serving bowl and enjoy it hot!

Notes

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:
  1. Slice off the tops and remove as many seeds as possible. You'll need about 5 of the dried chilis.
  2. Rehydrate for 25 minutes in hot water.
  3. Process the wet ingredients from the recipe with an immersion blender. 
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. 

Nutrition

Calories: 334kcal