Authentic Mexican Chorizo Recipe

This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!

Rating: 4.5/5(35)
Total Time: 8 hrs 40 mins
Category: Mexican Recipes
Calories: 155 per serving

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Instructions Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water and let

Rating: 4.9/5(49)
Total Time: 1 hr
Category: Pork
Calories: 210 per serving
1. Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water and let sit for 30 minutes.
2. Meanwhile, grind the spices and dry herbs using a spice grinder.
3. Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
4. Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.

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1 tablespoon water. 3 cloves garlic, minced. 1 ¾ teaspoons salt. 1 ½ teaspoons red pepper flakes. 1 teaspoon cumin seeds, crushed. ¾ …

Rating: 5/5(4)
Total Time: 20 mins
Category: Mexican Recipes
Calories: 251 per serving
1. Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
2. Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
3. Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

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Add paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 …

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Instructions Cut the meat and fat into chunks that will fit into your meat grinder. Combine the salt, sugar and all the dry spices Take out some hog casings and set in a bowl of very warm water. Mix the ice water with the achiote paste and chill it in Grind the meat mixture through your meat

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2 Tb paprika mixed with 1 tsp. red chili powder or 1/2 tsp. cayenne powder. 1. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder.

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To cook chorizo. To cook the chorizo, heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add chorizo and cook, stirring frequently, until sausage is cooked through and the color has changed from bright red to reddish-brown, about 5-8 minutes. To store the chorizo.

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Traditional Mexican chorizo is sold fresh, meaning raw and uncooked, and it incorporates plenty of ancho chile and cumin into the ingredient list. Spanish chorizo, on the other hand, is dry cured and eaten more like a salumi, alongside cheese or even on its own, with a strong presence of paprika.

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Cooking Chorizo . To cook this Homemade chorizo heat a large frying pan over medium/high heat. Add chorizo and cook, breaking the sausage apart into small crumbles. How to know when chorizo is done. Fully cooked chorizo will go from bright red in raw form to a light to darker brown when cooked. The cooking process will take approximately 5-6 mins.

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Visit our website for a full collection of chicken and beef recipes, authentic Mexican pork and beef chorizo recipes, and much more.

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Authentic Mexican Chorizo Recipes. vegetable oil, for sautéing. In a small saute pan, heat the oil over medium-low heat, and add the hot paprika, sweet paprika, oregano, cumin, and cinnamon. Heat, stirring continuously, for 1–2 minutes, until mixture is fragrant. Remove from the heat, and stir in the wine and garlic.

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Add the chilis to a blender along with 1/2 onion, 3 cloves of garlic, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1 tablespoon salt, some freshly cracked pepper, 1/4 cup apple cider vinegar, and a splash of water. Blend until you have a thick paste. Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.

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Dice 1/2 onion and 2 tomatoes; then set aside. Finely chop 14.1 oz of chorizo and reserve. Heat in a frying pan over medium-high heat 1 tablespoon of olive oil. Put in the frying pan the onion dices that were cut and fry them for approximately 1 minute, until they look a …

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In a skillet remove chorizo from casing and stir fry in a skillet over medium heat for 10 to 15 minutes, do not drain. Set to the side. In a separate skillet brown and drain ground meat. Add cooked chorizo to cooked ground meat and mix thoroughly. Heat one can of Refried Beans add salt to taste. Place 30 or more Tortilla Chips on platter

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Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc.

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Chorizo taste best when marinaded minimum 24 hrs. in the refrigerator. Jump to Recipe. Ingredients: 1 pound of ground pork. 1/4 cup guajillo chili powder. 2 Tablespoons ancho chili powder (optional) 2 Tablespoons Canola Oil. 1/4 cup apple cider vinegar. 1 Tablespoon Mexican Oregano.

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Mexican chorizo is a tangy, spicy sausage made with pork, red chiles, vinegar, and spices. While sometimes it can be cased, it’s cooked without casing, which makes it a simple recipe to prepare at home. It’s a classic addition to Tex-Mex dishes, too.

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Frequently Asked Questions

How to make authentic homemade mexican chorizo?


  • Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. ...
  • The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
  • Makes 1 1/2 pounds, divided into six 4 oz. servings.

What are some good recipes that include chorizo?

Top 7 Easy Chorizo Tapas Recipes to Make at Home

  1. Chorizo al vino tinto. As if chorizo were in need of any extra flavor, this recipe adds red wine, garlic, and bay leaves to the mix.
  2. Chorizo a la sidra. This is similar to chorizo al vino tinto, but instead of red wine, you’ll simmer the sausage in Spanish cider.
  3. Huevos rotos con chorizo. ...
  4. Tabla de embutidos. ...
  5. Pintxo de chorizo y pimiento. ...

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What spices are in chorizo?

Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote, and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo.

What to make with chorizo?


  • 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
  • 1 ½ tablespoons crushed Aleppo peppers
  • 1 ½ tablespoons chili powder
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground coriander

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