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How to Make Authentic Mexican Chorizo

April 6, 2010 by Nancy Lopez-McHugh 53 Comments

**Giveaway is now closed.

I’m happy to announce my first giveaway to go along with this recipe. First we’ll talk about the recipe then the giveaway. Chorizo, when Europeans hear this word they think of a fermented cured red sausage. But when North Americans hear chorizo they think of a crumbly meat red sausage. Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. And no matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to enjoy in different ways. Today I want to share my recipe for home made Mexican chorizo that you can use in any of your favorite Mexican recipes. I will share some ways to use this chorizo in the coming weeks as I use it up, so stay tuned.

Your ingredients:
1.10 lbs or 500 grams of ground pork
1 Tb. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
1/4 tsp. ground Cinnamon

1/2 Tb. oregano
1/2 tsp. thyme
1 Tb. garlic powder
1 tsp. sea salt
1/2 tsp. black pepper or 5 whole peppercorns
3 Tb. Apple cider vinegar or substitute red wine vinegar
2 Tb. Ancho chile powder or substitute with a combination of
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. Next add the remaining spices to the mortar and pestle and grind/ mix until everything is well combined.


2. In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chili) and all the spices have been well combined.

It’s best to let the chorizo sit overnight before using it because this will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo doesn’t have casings you can form or shape sausages or patties and keeping their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags to put in the freezer. This way you defrost what you need or want without having to use the whole large batch.


Now you are ready to use the chorizo in all of your favorite Mexican recipes like these potato and chorizo tacos, or sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Print the recipe!

Authentic Homemade Mexican Chorizo
 
Print
Authentic Homemade Mexican Chorizo Recipe. Make your own chorizo easy and quickly too! Perfect for adding to tacos, burritos, eggs, and all of your favorite Mexican dishes.
Author: SpicieFoodie.com &Nancy Lopez-McHugh
Recipe type: Sausage, Main, Pork
Cuisine: Mexican
Ingredients
  • 1.10 lb. or 500 grams of ground pork
  • 1 tbsp. cumin seed
  • 1 tsp. coriander seed
  • 5 whole cloves
  • 2 bay leaves
  • ¼ tsp. ground cinnamon
  • ½ tsp. oregano
  • ½ tsp. thyme
  • 1 tbsp. granulated garlic
  • 1 tsp. sea salt
  • 5 whole peppercorns (or ½ tsp. ground black pepper)
  • 2 tbsp. Ancho chile powder OR substitute with a combination of
  • 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
  • 2 tbsp. paprika mixed with 1 tsp. red chili powder
  • 3 tbsp. apple cider vinegar (can substitute with
  • red wine vinegar)
Instructions
  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. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined.
  2. In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat.
  3. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
Notes
*Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo.
Wordpress Recipe Plugin by EasyRecipe
3.2.1226

 

Filed Under: Giveaway, Mexican, Pork, Spices & Spice Mixtures

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Comments

  1. Madhuri says

    April 7, 2010 at 15:41

    Recipes looks delicious.
    Love the Mortar and pestle giveaways.
    PS: I am Following you.

    Reply
  2. Two Girls Cooking says

    April 7, 2010 at 16:09

    Hi. Nice recipe and cool gift.
    I am now following you on Twitter.
    https://twitter.com/godzgirl37/status/11763647143
    There is the link for the post I made.
    My email address is:
    godzgirl37@yahoo.com
    I have a website at http://www.twogirlscooking.blogspot.com
    Patricia

    Reply
  3. Kenny Hoff - Cheers for Chow says

    April 7, 2010 at 16:12

    This is awesome! I often make a frittata using chorizo, spaghetti and various vegtables…I do not need that casings as I usually dig the sausage out for this recipe anyway. Making up the chorizo you have here would work perfectly. I also could hold back a bit of the spice to add directly to the egg as the reason I use chorizo in the first place is because some of the paprika, etc 'leaks' out into the egg. can't wait to try this.
    ps: I follow you already on Foodbuzz and Facebook.

    Reply
  4. Two Girls Cooking says

    April 7, 2010 at 16:43

    I requested to be friends with you on Facebook:

    Spicie FoodieAwaiting friend confirmation

    My name is Patricia Peterson
    my email address is godzgirl37@yahoo.com

    Reply
  5. ceecee says

    April 7, 2010 at 16:44

    Love the give away and the recipe looks devine. Following you!

    – Ceecee
    http://www.withinthekitche.blogspot.com

    Reply
  6. Scott K says

    April 7, 2010 at 17:42

    Thanks so much for this recipe! I love chorizo, but would like to make my own on the leaner side. I'd love to win that mortar and pestle.

    Reply
  7. Scott K says

    April 7, 2010 at 17:43

    I follow you on twitter.

    Reply
  8. Shamrocks and Shenanigans says

    April 7, 2010 at 18:12

    I love chorizo! Never considered making it homemade! I will definitely make this
    johnaricka@gmail.com
    http://shamrockandshenanigans.blogspot.com/

    Reply
  9. Shamrocks and Shenanigans says

    April 7, 2010 at 18:15

    shamrocknshen follows you on twitter
    johnaricka@gmail.com
    http://shamrockandshenanigans.blogspot.com/

    Reply
  10. Momma Razz says

    April 7, 2010 at 18:17

    I friended you on facebook. awaiting approval :) Name is under Aricka L
    johnaricka@gmail.com
    http://shamrockandshenanigans.blogspot.com/

    Reply
  11. Momma Razz says

    April 7, 2010 at 18:18

    I already follow you on google :) Us foodies hafto stick together :)
    johnaricka@gmail.com
    http://shamrockandshenanigans.blogspot.com/

    Reply
  12. Momma Razz says

    April 7, 2010 at 18:21

    sent it out to my twitters. lol
    http://twitter.com/shamrocknshen/status/11769135684
    johnaricka@gmail.com

    Reply
  13. s. stockwell says

    April 7, 2010 at 18:42

    What a beautiful post! love the photos and the overall color pallet is rich!

    Reply
  14. Two Girls Cooking says

    April 7, 2010 at 19:15

    I added this link on my facebook page for the giveaway.

    Patricia Peterson Hey everyone. Check on this cool giveaway from Spici Foodie. http://spiciefoodie.blogspot.com/2010/04/giveaway-and-mexican-chorizo.html

    See the link above.
    godzgirl37@yahoo.com
    Patricia Peterson

    Reply
  15. Sharon says

    April 7, 2010 at 20:07

    Fantastic blog post on chorizo …the pictures are wonderful! I must try this now …you've convinced me. :)

    Please enter me for the beautiful red mortar/pestle. Thanks!

    Reply
  16. Sharon says

    April 7, 2010 at 20:08

    I am following you on google friend connect.

    Reply
  17. Sharon says

    April 7, 2010 at 20:08

    I am following you on twitter. Thanks!

    Reply
  18. Shirley says

    April 7, 2010 at 20:47

    Beautiful! I'd love to win it. Thanks for offering it.

    Reply
  19. Sook says

    April 7, 2010 at 21:24

    What a cool giveaway! Love all those seasonings too!

    Reply
  20. Jennifer says

    April 7, 2010 at 21:28

    just this past weekend i was asking friends what qualifies sausage as chorizo. perfect timing!

    Reply
  21. Kelley says

    April 7, 2010 at 23:33

    I have never made chorizo before. You make it seem so easy!

    Reply
  22. Kathy Gori says

    April 8, 2010 at 00:54

    I am following you google foods and am throwing my comment in the ring for the mortar and pestle. I love these they're always needed in Indian cooking.

    Reply
  23. tam - a little bit burnt says

    April 8, 2010 at 01:08

    I love chorizo – thanks for posting! Looks really great! And great giveway!

    Tam
    http://alittlebitburnt.blogspot.com/

    Reply
  24. Peggy says

    April 8, 2010 at 02:47

    That mexican chorizo looks soooooooo good. Can't wait to try it out!
    Please enter me for the contest!
    Peggy
    maothemini@gmail.com

    Reply
  25. Peggy says

    April 8, 2010 at 02:48

    Followed you on Twitter

    Reply
  26. Peggy says

    April 8, 2010 at 02:48

    Friended you on facebook :)

    Reply
  27. Memória says

    April 8, 2010 at 06:35

    What a lovely blog, post, and giveaway!! My girlfriend loves chorizo; she would be so impressed if i were to make a homemade version for her. Thanks for sharing a great recipe!

    Reply
  28. Amy L says

    April 8, 2010 at 11:41

    I love the red color of the mortar & pestle! It would match my daughter's kitchen, and I know she'd love it.

    Reply
  29. Amy L says

    April 8, 2010 at 11:43

    I follow you on Twitter @amylou61

    Reply
  30. Amy L says

    April 8, 2010 at 11:46

    I Tweeted:
    https://twitter.com/amylou61/status/11819102772

    Reply
  31. Robyn says

    April 8, 2010 at 12:10

    I've been talking about making my own chorizo for a long time–thanks for the recipe!
    -robynpaine@hotmail.com
    P.S. Friended you on FB!

    Reply
  32. 5 Star Foodie says

    April 8, 2010 at 13:45

    A homemade chorizo sounds terrific! My 5 year old recently discovered that she loves chorizo and would be thrilled to help me make it from scratch! Very cool!

    Reply
  33. Pegasuslegend says

    April 8, 2010 at 19:33

    we love this giveaway, so many awesome recipes to use with this great sausage yum!

    Reply
  34. Blink says

    April 9, 2010 at 01:12

    what a great giveaway!! the mortar & pestle would be a welcome addition to my kitchen :)

    Reply
  35. Stephanie says

    April 9, 2010 at 15:05

    I'm going to have to try this recipe! P.S awesome giveaway please accept my entry
    thegrants(at)live(dot)com

    Reply
  36. Michelle Jadaa says

    April 9, 2010 at 18:21

    ooh i need this!Red is the accent colour n our house once the renovations are done,kitchen is going in as we speak!3 weeeks of frozen food nd eatng out..yuck!I want my kitchen and real food!
    I Follow you on Twitter ..mitch1066
    Facebook ..michelle jadaa
    Google Follow ..mitch1066
    mitch1066@gmail.com

    Reply
  37. Wanda says

    April 10, 2010 at 02:50

    I would love to be entered in your draw. Thank you very much!
    wandanamgreb(at)gmail(dot)com

    Reply
  38. Emily Diaczun says

    April 11, 2010 at 17:39

    great giveaway and wonderful recipe! Thanks for opportunity to enter the giveaway… I would love a LC mortar and pestle in my aresenal.

    Reply
  39. edmontonjb says

    April 11, 2010 at 21:19

    great giveaway! Thanks for the chance

    dftrew(at)gmail(dot)com

    Reply
  40. edmontonjb says

    April 11, 2010 at 21:20

    Following with GFC

    dftrew(at)gmail(dot)com

    Reply
  41. edmontonjb says

    April 11, 2010 at 21:20

    Following on twitter as edmontonjb

    dftrew(at)gmail(dot)com

    Reply
  42. Peggy says

    April 13, 2010 at 05:23

    Sorry, this is Peggy again, my twitter is @spikethedead
    didn't realize i didnt post it.

    Reply
  43. Liv Wan says

    April 23, 2010 at 20:00

    Hello Nancy,
    Thank you for sharing this recipe.
    I will certainly try it at home.
    I love chorizo so so so much. If chorizo is a man I probably will married to him million times lol.

    Reply
  44. Spicie Foodie says

    April 25, 2010 at 14:42

    Hi Liv, You made me laugh :)

    Reply
  45. Rosa's Yummy Yums says

    April 25, 2010 at 17:54

    A wonderful recipe! That Le Creuset mortar is beautiful…

    Cheers,

    Rosa

    Reply
  46. Kate says

    March 17, 2013 at 16:18

    Do you think this recipe could be made with ground beef? I don’t eat pork but I wonder if beef would need a different spice blend.

    Reply
    • Spicie Foodie says

      March 17, 2013 at 16:49

      Hi Kate,

      Yes, you could really make it with any type of ground meat of your choice. The taste of course will vary greatly. Also leaner meats will need either extra fat added or they chorizo will be drier. Enjoy the chorizo!

      Reply

Trackbacks

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