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.
Servings: 8 people
Calories: 334kcal
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
- ¼ Teaspoon Ground Coriander
- ¼ Teaspoon Cayenne Powder
- ⅓ Cup Red Onion Minced
- 2 Garlic Cloves Minced
- ¼ Cup Apple Cider Vinegar
- 1 Tablespoon Olive Oil
Instructions
- 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!
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:
- 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.
Nutrition
Calories: 334kcal