Homemade Mexican Chorizo (Easy and Delicious)
If you’ve been relying on store‑bought chorizo, it’s time for an upgrade. This Homemade Mexican Chorizo is spicy, rich, and unbelievably easy to make. Whether you're making tacos, breakfast bowls, or chorizo and potato breakfast tacos this homemade sausage is a game‑changer.
Servings: 6 servings
Calories: 218kcal
Equipment
- Optional Equipment (if grinding meat)
Ingredients
- 1 lb ground pork pork shoulder if you’ll be grinding your own sausage
- 2 tablespoons chili powder
- 1 tablespoon cilantro finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1⁄16 teaspoon cinnamon a pinch
- 1⁄16 teaspoon ground cloves a pinch
- 2 cloves garlic grated
- 1 tablespoon apple cider vinegar
Instructions
- Place ground pork in a medium bowl, add all of the remaining ingredients.
- Use your hands, or a spatula, to blend until the spices are evenly distributed.
- Taste test (optional): Heat a skillet to medium, add a drizzle of olive oil, and cook a spoonful of the meat for 2 to 3 minutes. Taste and adjust seasoning.
- Use immediately, or store in the refrigerator for up to 5 days or freezer for up to 3 months. Thaw in the fridge before use.
- Cook the chorizo in a heavy skillet, breaking it up with a wooden spoon, or a spatula, until browned and fragrant, about 8 to 10 minutes.
Notes
Storage: Fresh chorizo will last in the refrigerator for up to 5 days, or the freezer for up to 3 months. Store in freezer bags, preferably vacuum sealed, to avoid freezer burn.
Nutrition
Calories: 218kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 303mg | Potassium: 341mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1782IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
