Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
What is Chorizo?
Mexican chorizo is a spicy sausage used in many well known Mexican dishes. There are many different types of chorizo in the world, each varying from region to region. Spanish-style chorizo is well known, though different in preparation, as it is a cured sausage, where Mexican style is more commonly served fresh, or uncured. It’s an incredibly versatile ingredient. You’ll find it used to make tacos and burritos, breakfast tacos, mixed into scrambled eggs, topping for tostadas, and so much more. You can find it in many grocery stores in the Mexican aisle. Store bought is great, and there are many brands available for you to try. However, you’ll fall in love with making your own as you can better control the overall flavor and texture of your sausage. Let’s talk about how to make Mexican chorizo, shall we? The Seasonings. Add all of the seasonings and vinegar. Hand Mix. Hand mix the ingredients into the meat until uniformly mixed. It gets its red color from all those spices. Boom! Done! Your spicy Mexican sausage is ready to go! At this point you can package and freeze it, or you can cook it up and get to making all sorts of wonderful spicy recipes. What are you making? Garnish and serve. Perfect for making chorizo tacos, burritos, Mexican tortas, adding to soups, stews, stuffed peppers, just about any of your favorite spicy foods. You can use leaner pork for a lower calorie version, though you may sacrifice flavor. Consider grinding your own pork to make your own special blend. Other Meats. You can use other meats to make this recipe. Beef is particular popular, and fattier parts are more flavorful, but you can also make it with ground chicken, turkey, beef, and even tofu. Green Chorizo. This is a version made with tomatillos, cilantro, chili peppers and garlic. Other Seasonings. Recipes vary from cook to cook. Other popular ingredients I have seen include pork fat or lard, dried chiles, cinnamon, cloves, red peppercorns, onion, mustard powder, Mexican oregano, other chile powders, and others. I like to wrap mine in plastic in sausage shapes like they sell in stores. However, you can also flatten the meat into baggies to optimize your freezer space. No casings are needed to enjoy it. That’s it, my friends. I hope you enjoy my recipe. Let me know if you make it and how you spiced it up. I’d love to hear how it turned out for you.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
NOTE: This recipe was updated on 9/30/22 to include new information and video. It was originally published on 10/13/21.
