Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (2024)

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5 from 3 votes

Chorizo is a well-seasoned pork sausage that may be purchased cured or fresh. Today we’re going to cover how to make fresh Mexican-style chorizo, using dried chile peppers and vinegar. My version of this tasty sausage uses half pork and half chicken to help lighten things up a bit. It can be tough to find fresh chorizo in the supermarket, so why not try making your own?

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (1)

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Oh, chorizo. You might be one of my top picks for meat when I want to create a dish full of flavor. Unfortunately, where I live in the northeastern United States, fresh chorizo can be tough to find in regular supermarkets.

Table of Contents
  • ➕ Why is Mexican chorizo different?
  • 🐷 Homemade Chorizo Recipe Ingredients
  • 🔥 How to Make Chorizo
  • 🌡️ How should you store fresh chorizo?
  • 🤔 How to Seal Homemade Chorizo
  • FAQs
  • 👨🏻‍🍳 More Pork Recipes
  • 📖 Recipe Card
  • 💬 Comments

Why is Mexican chorizo different?

Most of my local grocery stores do carry Spanish chorizo (or its cousin, Portuguese chourico). These are cured pork sausages that are flavored with smoked paprika for a vibrant red color (source). As delicious as these are, sometimes I have a recipe where only fresh chorizo will do.

That is where Mexican chorizo comes in. Mexican-style chorizo is a fresh sausage that may be made from other meats (or soy) in addition to or in place of fatty pork. This type of sausage is typically flavored with chili peppers (or chili powder) and vinegar.

As mentioned, it can be tough to find good Mexican chorizo here outside of the specialty stores. Since I recently acquired a meat grinder, I decided to give making Mexican-style chorizo a try. The results were fabulous, and I’m so excited to share the recipe with you today!

You can bet I’ll be making my keto chorizo stuffed zucchini boats soon. Aside from making chorizo and eggs for breakfast, or tacos, it’s one of my favorite ways to use fresh chorizo!

🐷 Homemade Chorizo Recipe Ingredients

What is chorizo made out of? Here is what you need to make Mexican chorizo:

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (2)

Some people also like to add other spices like cinnamon or ground cloves, or herbs like thyme and bay leaves. Use my recipe as a jumping off point to make it your own!

What is the main ingredient in chorizo?

Chorizo’s main ingredient is typically pork (both pork meat and pork fat). However, it’s possible to find beef, chicken, and even soy spiced up with chorizo seasonings.

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (3)

Which chile peppers should you use for fresh chorizo?

You could take a little shortcut and use chili powder in place of the dried chiles in this recipe. That said, this is a slow food recipe, and I recommend going the extra mile by using the dried chiles. Your chorizo will be more flavorful, and you can more easily control the heat this way.

The chile peppers that are best to use will depend on the heat and flavor you are looking for. I chose to use mostly guajillo chiles because they have mild-medium heat and great flavor. According to Wikipedia, the guajillo chile is the second most commonly used dried chile in Mexican cuisine.

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (4)

(Can you guess what the most common dried chile pepper is?)

Through the years, I’ve come across recipes for Mexican chorizo using:

  • Aleppo peppers
  • Ancho peppers
  • New Mexican chile peppers (i.e., hatch peppers)
  • Guajillo peppers
  • Chiles de Arbol (be conservative with adding these- they are hot!)

There is no one right answer as to the best dried pepper to use. Feel free to use what you have on hand and what fits your tastes.

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (5)

I went with 6 ancho, 10 guajillos, and 2 japones peppers (for a little extra heat). You’ll want to use somewhere in the range of 16-18 dried chiles for this recipe. Between the dried peppers and the smoked paprika, your chorizo will have that lovely characteristic red color.

If you can’t find them at Walmart, you can pick up the dried guajillo peppers on Amazon. It’s also nice to use Mexican oregano rather than regular oregano here, though it is not necessary.

🔥 How to Make Chorizo

Here are the step by step instructions for how to make Mexican chorizo:

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (6)
  1. Cut the stems off of your dried chiles. Heat them in a cast iron skillet for a couple of minutes to help bring out their flavor. Be careful not to burn them!
  1. Soak the chiles in hot water for 30 minutes. After they have soaked, split them open and discard most of the seeds.
  1. Place your soaked chiles, the garlic, 3 tablespoons of the chile soaking water, and the vinegar in a food processor. Blend this mixture into a chunky paste. You may need to stop the food processor a few times and scrape the sides down with a spatula if the mixture is sticking.
  1. Keep your ingredients at 38-40°F/3.3-4.4°C (almost frozen) for easier cutting and grinding. Cut the chicken and pork into 1-inch (2.54 cm) cubes (or smaller).
  1. In a large bowl, place the chicken, pork, chili pepper paste, salt, oregano, cumin, and smoked paprika. Stir to combine. Refrigerate this mixture while you set up your meat grinder.
  1. Using a meat grinder, coarsely grind the mixture. Send the mixture through the grinder slowly, so that you do not create a jam.
  1. Refrigerate this ground mixture overnight to give the flavors time to develop.
  1. You can use this homemade chorizo recipe, as a ground meat mixture or make chorizo links. Learn to make sausage links with hog casings in my homemade sausage with chicken recipe.
Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (7)

How to Cook Chorizo

Cook fresh homemade chorizo the same way you’d cook ground beef. You can cook it in a skillet over medium heat, or add it to your favorite recipes. Because this chorizo contains poultry, it needs to be cooked to a minimum safe temperature of 165F (74C).

🌡️ How should you store fresh chorizo?

This recipe makes about 4 lbs and 12 oz of chorizo. You can keep it in the refrigerator for up to 3 days in an airtight container. Unless you are feeding a crowd, you are going to want to store some of this chorizo in the freezer.

I use my FoodSaver vacuum sealer for packaging the sausage into 1-pound portions. You could also use casings and make chorizo links before sealing.

That said, fresh chorizo is almost always removed from the casings and crumbled during cooking. It seems like a lot of extra work to fill casings that will eventually end up in the trash.

But back to storing your chorizo. I’m going to give you some tips on using the FoodSaver in the next section because its use is not entirely intuitive.

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (8)

If you don’t have a vacuum sealer, a low-tech option is to double bag your chorizo in freezer zip-close bags. You can use a straw to suck out as much of the air as possible before closing the bags. It is not as good as a vacuum-sealed bag, but it does a decent job of preventing freezer burn.

🤔 How to Seal Homemade Chorizo

So, if you do have a FoodSaver vacuum sealer, there are a few things you should know. First, when you are filling the FoodSaver bags, be careful to keep the edges of the bags clean. Even small amounts of oil or food on the edge of a bag will prevent proper sealing.

Second, after filling the bags, freeze them unsealed for 1-2 hours. This will help prevent oil and water in the food from traveling to the edge of the bag while the air is being sucked out. Again, you want to keep the edges of the bag clean for a good seal.

Finally, make sure the “easy lock” latch is turned all the way to “operate” before you begin the vacuum sealing process. If it is not in place, the machine may seal your bags without removing all of the air. Once you get the hang of vacuum sealing, it’s quite easy!

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (9)

FAQs

Can I substitute Mexican chorizo for Spanish chorizo?

Yes, you can swap Mexican chorizo for chorizo from Spain if you don’t mind the texture and flavor change. Make sure to fully cook the chorizo sausage if you’ve changed the recipe to use raw chorizo.

Why is Mexican chorizo so red?

Mexican chorizo gets its characteristic red color from paprika and chili peppers.

What organs are in chorizo?

You can purchase chorizo with organ meats and chorizo made with pork muscle and fat only. There is not a standard list of offal typically included in store-bought chorizo sold in the United States. Check the ingredients list of the product you’re interested in to see what’s in it.

Why is there vinegar in chorizo?

Vinegar is one of the ingredients that gives chorizo its special flavor and it also helps to preserve the meat.

Is carnitas the same as chorizo?

No, carnitas and chorizo are not the same. Carnitas is a braised or roasted pork that’s cooked in oil or lard and shredded. Chorizo is a spiced ground pork sausage, well-known for its heavy use of paprika and chili peppers.

Can you tell when chorizo is done?

Fresh chorizo that is fully cooked will be darker and crisper. Chorizo should reach the safe temp of 160F (71C) when checked with a meat thermometer. If the chorizo contains chicken or other poultry, it should reach 165F (74C).

Can I eat chorizo raw?

This chorizo recipe is made of ground raw meat and must be cooked before eating. You can also purchase a firm cured chorizo sausage that is ready to eat (source).

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (10)

👨🏻‍🍳 More Pork Recipes

Here are some more delicious recipes for pork to try:

  • Bacon Wrapped Pork Tenderloin
  • Chicken Bratwurst with Pork
  • Air Fryer Pork Roast
  • Pork Belly Air Fryer Recipe
  • Boston Butt Pork Roast Recipe

📖 Recipe Card

Watch How to Make It!

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (11)

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!)

Summer Yule

Learn how to make fresh Mexican-style chorizo using dried chile peppers and vinegar. My version of this tasty sausage uses half pork and half chicken to lighten things up!

5 from 3 votes

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Prep Time 3 hours hrs

Resting time 1 day d

Total Time 1 day d 3 hours hrs

Course Slow Food DIY

Cuisine Mexican

Servings 19

Calories 176 kcal

Ingredients

Don't be a stranger! 😊If you love this recipe, please come back and leave a rating. This helps readers and I'd love to hear from you. Thank you ❤️

Instructions

  • Be sure to read the post before you begin this recipe. It contains more details on the equipment that you need for this slow food project.

  • Cut the stems off of your dried chiles. Heat them in a cast iron skillet for a couple of minutes to help bring out their flavor. Be careful not to burn them!

  • Soak the chiles in hot water for 30 minutes. After they have soaked, split them open and discard most of the seeds.

  • Place your soaked chiles, the garlic, 3 tablespoons of the chile soaking water, and the vinegar in a food processor. Blend this mixture into a chunky paste. You may need to stop the food processor a few times and scrape the sides down with a spatula if the mixture is sticking.

  • Keep your ingredients at 38-40°F/3.3-4.4°C (almost frozen) for easier cutting and grinding. Cut the chicken and pork into 1-inch (2.54 cm) cubes (or smaller).

  • In a large bowl, place the chicken, pork, chili pepper paste, salt, oregano, cumin, and smoked paprika. Stir to combine. Refrigerate this mixture while you set up your meat grinder.

  • Using a meat grinder, coarsely grind the mixture. Send the mixture through the grinder slowly, so that you do not create a jam.

  • Refrigerate this ground mixture overnight to give the flavors time to develop.

  • At this point, you can either double-wrap 1-lb. (454 gram) portions of the chorizo and freeze or use a vacuum sealer. If you are double-wrapping and freezing, you can skip the next section.

To vacuum seal your chorizo:

  • Place 1-lb (454 gram) portions of your chorizo into bags made for your vacuum sealer. Be careful to keep the opening of the bag clean and dry (free of food and oil).

  • Freeze your filled bags for 1-2 hours. This step will help prevent moisture from impeding the seal during the vacuum sealing process.

  • Seal your bags according to the directions on your vacuum sealer. I use a FoodSaver.

  • After the bags are vacuum sealed, they can be stored in the freezer until they are ready to use. Enjoy some delicious fresh chorizo whenever you want it!

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Notes

This is a level 2 recipe (transition or weight maintenance). This recipe makes approximately 4 pounds, 12 ounces (2.15 kg) of chorizo. That means you get about 19 4-ounce (113 gram) servings.

Is chorizo a healthy meat? Chorizo isn’t a lean protein option. However, using chicken in place of some of the fatty pork shoulder here makes this a lighter chorizo than most.

Since chorizo tends to be high in calories, I like to balance out the meal by serving it with a lot of non-starchy veggies. My chorizo stuffed zucchini boats recipe is an excellent way to make a higher volume meal with chorizo. It’s delicious and under 600 calories per (generous!) serving.

*The combination of dried chiles used here made for a pretty mild (and kid-friendly!) chorizo. Don't be afraid to use hotter peppers and more of them if you want to kick up the heat!

Nutrition information is for one serving.

nutrition info disclaimer

All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don't sweat the numbers too much.

Nutrition

Calories: 176kcalCarbohydrates: 3.2gProtein: 16.4gFat: 11gSaturated Fat: 3.8gSodium: 346.8mgFiber: 0.9gVitamin A: 52.9% DVVitamin C: 2.8% DVCalcium: 1.5% DVIron: 8% DV

Keywords ancho, chorizo, chorizo recipe, gluten-free, guajillo, keto, low-carb, meat grinder, Mexican food, sausage, slow food

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Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (12)

Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (13)

Summer Yule

Hello! I'm Summer, a registered dietitian and home chef who loves to cook, eat, and create high quality content for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂

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Chorizo Recipe (Fresh, Homemade Mexican Chorizo Sausage!) (2024)

FAQs

What is authentic Mexican chorizo made of? ›

Mexican chorizo is almost always made from fresh, raw pork. Additional pork fat, herbs, spices chile peppers and vinegar are added to the meat. Once the ingredients are mixed together, they are inserted into short links of edible or inedible casing.

What's the difference between Mexican chorizo and chorizo? ›

Mexican chorizo is generally a fresh sausage and is usually cooked like ground meat or other sausage links. Spanish chorizo, on the other hand, is a dried cured sausage with a completely different texture.

How to cook fresh chorizo sausage? ›

Cook, covered, for 15-20 minutes until sausage is browned and the internal temperature is 160°F, turning links often.
  1. Thaw product prior to cooking.
  2. Spray a skillet with cooking spray.
  3. Add sausage.
  4. Cook over medium-high heat until browned, about 5 minutes, turning links often.
  5. Reduce heat to medium-low.

What is the secret to cooking chorizo? ›

Skip the Boiling

Some recipes might direct you to boil fresh chorizo before grilling it. However, when you boil chorizo, the fat melts, resulting in dry sausage. If you're grilling chorizo, you can rotate your links often to ensure they cook thoroughly. Doing this can help you enjoy more flavorful chorizo!

Why is Mexican chorizo so good? ›

The annatto seed is what often gives the sausage its red color, but in most Mexican varieties, it is local chiles that color the chorizo. It also gives it its distinguished spice. Vinegar is often added to many Mexican chorizos in order to achieve a tinge of tang and bright flavor.

Why is chorizo so cheap? ›

Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef.

Why is Mexican chorizo so red? ›

Mexican chorizo is generally made with ground pork mixed with pork fat, vinegar, and a variety of spices, including spicy red pepper, which gives it its signature bright-red color.

Why does my chorizo taste like cinnamon? ›

“Mexican-style chorizo is actually raw meat that's been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove.

How do Mexicans eat chorizo? ›

Use as a dip or spread on tortillas, tostadas, or bread. Topping: Top sopes, tostadas, nachos, or Mexican pizza. Refried beans: Stir into refried beans to eat as a side dish or as a spread for molletes or tortas. Stuffing: Combine with other ground meats and use to stuff a roasted turkey or other fowl.

Do you peel the casing off chorizo? ›

You may wish to remove the skin of the chorizo before eating as they can be chewy and unpleasant to eat. However, this is not essential.

How to tell if chorizo is done? ›

Raw chorizo is typically bright red, while cooked chorizo will turn a duller red or even a light brown [2]. Keep an eye on the color change as an additional visual indicator of doneness. Texture: The texture of cooked chorizo should be firm and crumbly, rather than soft and mushy like when it is raw [2].

Is chorizo healthy? ›

Chorizo is Not a Health Food

Delicious as it is, chorizo is a high-calorie, high-fat, high-sodium food. It is low-carb, though—and it fits into a ketogenic diet.

What goes well with chorizo sausage? ›

Briny shellfish and spicy, smoky chorizo is a match made in flavor heaven. Try out Kelsey Nixon's Brothy Clams and Chorizo or Roasted Mussels with Spicy Pork Sausage. Spanish-Style White Bean, Kale and Chorizo Soup is a classic Spanish comfort food, filling but not overindulgent.

Does chorizo need to be refrigerated? ›

You do not need to keep the cured meat in the fridge as the packaging will keep the meats preserved and ensure that when you eat the meat, it is beautifully succulent and all the flavours are as they should be. Although, you should refrigerate if you open the packet and want to savour the Chorizo over a few days.

Why is my chorizo so liquidy? ›

Chorizos consist of 14.01% protein, 56.3% water, 3.89% carbohydrates, and 25.8% fat. In turn, the high-fat content in the spicy sausage makes it greasy. The high-fat percentage makes chorizos have a soft and mushy texture before cooking it. After leaving it on heat and letting it cook, the meat will firm up.

Is Mexican chorizo processed meat? ›

Chorizo is a processed meat product that is high in fat and sodium, so it should be consumed in moderation. However, when consumed in moderation and as part of a balanced diet, it can provide several health benefits.

What part of the animal is in Mexican chorizo? ›

In the US, Mexican chorizo is typically the most widely available. Less expensive brands of Mexican chorizo are often made from finely ground and seasoned organ meat (spleen is a popular choice) and put into plastic casings from which you squeeze out the filling before cooking.

What are the ingredients in El Mexicano pork chorizo? ›

PORK [SALIVARY GLANDS, LYMPH NODES AND FAT (CHEEKS)], PORK, PAPRIKA, SOY FLOUR, VINEGAR, SALT, SPICES, RED PEPPER, GARLIC, SODIUM NITRITE.

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