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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Preparing Mexican Chorizo at Home ~ Three Tested Recipes

Preparing Mexican Chorizo at Home ~ Three Tested Recipes

July 19, 201420 Comments

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Spicy Pork Chorizo Prepared with Dry Spices Recipe. This is a third variation to preparing a Mexican style chorizo. After preparing homemade Mexican style chorizo a couple of times before, I was in search of an easier recipe. I love the other recipes I prepared, but because of my bad wrist and arm, I was avoiding the straining of the chorizo part of the recipe. I just wanted to find a way to mix all my ingredients together and be done with it, ha ,ha ,ha!! I still took the time to actually toast my dried chiles to prepare my own chile powder instead of using store bought. And I also took the time to toast my whole spices and grind them. If you have never tried toasting and grinding your own, you really should. There is nothing like it to make your dishes stand out from the rest! This blog has a collection of three chorizo recipes I tested and have to say enjoyed every one of them. Speaking for myself, the best Mexican breakfast always starts with chorizo!

Chorizo con Huevo prepared with homemade pork chorizo
Chorizo con Huevo prepared with homemade pork chorizo
chorizo casero

Chorizo Third Recipe (Toasted Spices)

After testing several methods on how to prepare Mexican chorizo, I have to say this third recipe with all the ingredients toasted is my favorite!
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Course: Pork
Cuisine: Mexican
Prep Time: 1 hour hour
Cook Time: 12 minutes minutes
Marinate Time: 2 days days
Total Time: 2 days days 1 hour hour 12 minutes minutes
Servings: 2 lbs

Ingredients

  • 4 chile ancho pods
  • 4 chile New Mexico or guajillo pods
  • 6 to 10 chile de arbol
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 1/2 tablespoons Mexican oregano
  • 1/2 tablespoon peppercorns
  • 4 whole cloves
  • 2 tablespoons granulated garlic
  • 1 1/2 tablespoons annatto powder or paprika
  • 1 teaspoon chipotle powder
  • 2 teaspoons salt or to taste
  • 6 tablespoons red wine vinegar
  • 2 pounds ground pork
  • * I added another 1/2 tablespoon of crushed oregano once it was all mixed.

Instructions

  • Remove the stems and seeds from large chile pods. If arbol peppers have stems, remove them. I leave seeds in for heat. In a pan, on low/medium heat, toast the chile ancho, new mexico or guajillo and chile de arbol for a few minutes. Don't let them burn, just until they become aromatic and dry out a little more. Remove from heat and let them cool.
  • In that same pan on low/medium heat, toast the coriander seeds, cumin seeds, oregano, peppercorns and cloves until they become aromatic. Remove from heat.
  • . Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a powder form, mix together.
  • In a large bowl, combine the ground spice mix with remaining spices, ground pork and vinegar. Mix well until spices are distributed evenly. Cook a small portion of the chorizo to check for seasoning. Add seasoning to taste. Cover and refrigerate overnight. I sometimes let the chorizo sit for three days before freezing.
  • Next day, I divide the chorizo into 1 cup portions and wrap with plastic wrap, forming into link shapes. I place them all into freezer bags and lay flat in freezer. Defrost link before using for your recipes.

Notes

Tips~ If you cannot find the dried chiles in your area, find a good quality chile ancho powder, hot chile powder and mild red chile powder to substitute for the dry. 4 tablespoons chile ancho, 4 tablespoons mild red chile powder and 1 teaspoon of hot chile powder. Follow recipe as directed for toasting the other spices.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Chiles ancho, guajillo and arbol combine with spices like oregano, corinader, peppercorns, cumin seeds and cloves
Chiles ancho, guajillo and arbol combine with spices like oregano, corianader, peppercorns, cumin seeds and cloves
Tpasted chiles and spices cooling before being ground up for chorizo
Toasted chiles and spices cooling before being ground up for chorizo
Freshly ground toasted chiles and spices for preparing chorizo
Freshly ground toasted chiles and spices for preparing chorizo
Mexican style chorizo after marinating overnight with all of the spices and vinegar
Mexican style chorizo after marinating overnight with all of the spices and vinegar
I found these inexpensive storage containers at a restuarant suply store. Work great for freezing the chorizo.
I found these inexpensive storage containers at a restuarant suply store. Work great for freezing the chorizo.

Tips~ The next day, I froze my chorizo in 1/2 cup portions. Will keep in freezer for 3 months. Make sure you date and label it. 

Don't forget to prepare a few homemade flour tortillas for your homemade chorizo con huevo
Don’t forget to prepare a few homemade flour tortillas for your homemade chorizo con huevo

Chorizo Con Huevo Recipe 

Olive oil
1/3 cup white onion, diced
1 jalapeño or serrano, minced
1/2 cup uncooked mexican chorizo
6 large eggs

Directions

1. Preheat 2 tablespoons of olive oil to medium heat in a large skillet. Add the onions and jalapeño and saute for 5 minutes. Turn up the heat slightly and cook the chorizo another 5 to 6 minutes. Use a wooden spoon to crumble the chorizo as it cooks.

2. In a separate bowl, whisk the eggs together with 1/4 cup of milk or cream. Season lightly with salt and pepper. Pour into skillet with chorizo. Turn heat down and continue to cook, moving gently with spatula until eggs are set. Serve with flour or corn tortillas. Garnish with grated or crumbled Mexican cheese and fresh salsa. Yields 4 servings.

Chorizo con Huevo, the ultimate Mexican breakfast taco!
Chorizo con Huevo, the ultimate Mexican breakfast taco!

My First Homemade Mexican Chorizo Recipe.  Soon after returning from my month long trip to Monterrey, Mexico to visit with familia, I had to try to prepare my first batch of homemade chorizo. I enjoyed this batch, but now that I look back on it, I think I should have used less vinegar and a more coarse grind on the pork meat. Still very tasty, but like all first time recipes it’s trial and error…..there can always be room for improvement. 

Preparing Mexican Chorizo

Mexican Chorizo

2 pounds ground pork
2 cups white vinegar
Salt
5 chile ancho
5 chile california
Water
4 tablespoons freshly ground cumin
2 tablespoons freshly ground oregano
2 tablespoon crushed jalapeno or red pepper flakes

1. In a large glass bowl, mix 2 cups of white vinegar w/ 1/3 cup of Kosher salt, stir well to dissolve. Taste for salt and add 1 tablespoon at a time until vinegar is not too tart. Add the pork to the vinegar, mix well. Cover and refrigerate for 24 to 48 hours.

2. Remove the stems and seeds from the dried chiles. In a medium pot filled with water cook the chiles until they get soft, about 15 to 20 minutes. Stir them every now and then. Drain the peppers and transfer to a blender. Start by adding about 1 1/2 cups of water and 1 tablespoon of salt to the blender, blend until smooth. If you have trouble w/ it blending, add a little more water. Pepper puree’ must be strained thru/ a wire mesh strainer, set aside.

3. Once the pork has been in for at least 24 hours, remove from bowl and strain as much of the liquid from the pork with a fine wire mesh strainer.

4. Combine the pork, spices and chile puree’, stir well to combine. Now at this time, you could store the chorizo in 4oz. or 8oz. containers or in small freezer bags. Take it out and use as much as you like. When I cooked it, I added a little canola oil, because the pork was pretty lean.

Preparing Mexican Chorizo


Note: The original recipe from Mexico calls for pork, chopped fine, but not ground. I chose to use the ground, just easier for me.

My Second Chorizo Recipe~ Rustic and Spicy Homemade Chorizo. This recipe was my second attempt at preparing chorizo. It was truly a labor of love, lol! I sliced all the meat by hand until I achieved the coarse chop I was looking for. I also bumped up the heat level on this recipe. Again, it was very tasty and I enjoyed it much more than the first recipe.

Preparing a Rustic Mexican Chorizo

Rustic Homemade Pork Chorizo (Chopped Pork)

Ingredients

2 1/2 pounds pork country style ribs, boneless
2 1/2 cups white distilled vinegar
2 1/2 tablespoons salt
5 chile ancho
5 chile California, New Mexico or guajillos
10 chile de arbol
1/8 cup dried chile pequin
1 1/2 tablespoons oregano
1 1/2 tablespoons cumin
1 1/2 tablespoons garlic powder
1 tablespoon smoked paprika
1/2 tablespoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground clove
1/3 cup water

Directions

1. Finely chop the pork or use a meat grinder to obtain a coarse chop. Mix the vinegar and salt and stir well until salt is dissolved. Add the pork to glass bowl and cover it with the vinegar and salt mixture. Stir well to combine, cover tightly and refrigerate for at least 24 to 30 hours.

2. Remove the stems and seeds from the dried chiles. Transfer them to a sauce pan and cover with water. Bring to a boil, reduce heat and cook for 8 to 10 minutes. remove from heat and let cool slightly.

3. Drain the chiles and transfer to the blender. Add all of the remaining ingredients to the blender. Blend until smooth. You don’t really have to add more salt because the pork will be salty.

4. After 24 hours, strain the pork through a fine wire strainer and push out as much of the liquid as possible. Transfer to a bowl and add the chile sauce to the pork. Stir well to combine, cover and refrigerate overnight.

5. The next day, you can divide your chorizo into 1/2 portions and freeze for later use. The chorizo will develop more flavor as time goes by. It will not have as much fat as store bought chorizo, so you may need to add just a touch of oil when you cook it. It will release some liquid when you first cook it. I just let the liquid evaporate, then add a touch of oil to brown up nicely. Yields up to 4 cups, more or less.

Preparing a Rustic Mexican Chorizo

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Filed Under: Mexican Chorizo, Pork~Cerdo, Traditional Mexican Recipes Tagged With: Annatto/Achiote, Brunch/Breakfast, Chorizo, Dried Chiles, Mexican Chorizo, Pork, Spices

Previous Post: « Grilling and Smoking on My Charcoal Grill 2 ~Testing Recipes
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Reader Interactions

Comments

  1. dorydorlene

    November 18, 2016 at 12:43 pm

    Your first recipe is the perfect recipe I’ve been searching for since I moved from Southern California 30 years ago. Thank you, thank you thank you.

    Reply
    • Sonia

      November 19, 2016 at 7:47 pm

      Oh, good Dory! I feel so much better eating the chorizo because I know what goes into it. I am so happy I was able to help you find a recipe.

      Reply
  2. greg

    April 22, 2017 at 6:05 pm

    Hi….regarding your Chorizo recipes above, I noted one used only 6 tablespoons of RW Vinegar in the first recipe and the others 2 and 2 1/2 cups white vinegar. Can you please explain the greater amounts for the white vinegar. Muchisimas gracias!

    Reply
    • Sonia

      April 22, 2017 at 6:27 pm

      Greg, thank you for your question. I my cooking journey, I may test various ways on how to prepare a recipe. The oldest recipe was shared with me by a cousin in Mexico. I tried it, but I thought that maybe it was too much vinegar. I feel that the vinegar broke down the meat too much for my liking. The recipe where I only use 6 tablespoons is my favorite. The recipe where 1/2 cup was used, the meat gets strained, so you would lose alot of the vinegar. But, this is why I test recipes all the time. let me know which one you try. Thanks!

      Reply
      • greg

        April 22, 2017 at 8:52 pm

        Hi thanks for your quick response I am in the process of making the rustic one. Looks muy rico. My wife is from Monterrey we live in Canada now and cant find good chorizo here so we have to resort to making our own. I will let you know how it turns out. Thanks again

        Reply
        • Sonia

          April 23, 2017 at 7:19 am

          Yay for Monterrey! Yes, ley me know. Thank you.

          Reply
          • Don

            June 29, 2017 at 10:37 pm

            Muchos gracias por the recipe, love Chorizo mexicano, So Cal native, miss my taco shops that are everywhere. Going on a no factory meats diet and gonna blend these awesome spices with some tofu(chorizo and egg like) and look forward to blending this georgeous chile powder blend into some fresh venison this Fall. ;~) Thanks! Don

          • Sonia

            June 29, 2017 at 10:49 pm

            Sounds tasty Don! Thanks for the feedback. I appreciate it.

  3. sandra cruz

    September 6, 2017 at 7:48 pm

    Hi Sonia, just wondering on your first recipe the annatto powder can the paste be used instead and if so how much. live in Montana and these type of power are hard to come by. but a recent visit to Spokane WA we bought some Annatto paste.

    Reply
    • Sonia

      September 6, 2017 at 9:34 pm

      You could use the annatto Paste for sure! I would blend it with the vinegar to dissolve it before adding it to the recipe. I would probably add about 1 ounce.

      Reply
      • sandra cruz

        September 7, 2017 at 12:07 pm

        Thank you Sonia, I will do that, and thank you for all the great recipe they are great, have made many of them, and so far everyone love’s them. keep them coming. Thank you Sandra

        Reply
        • Sonia

          September 7, 2017 at 10:41 pm

          That’s wonderful Sandra!

          Reply
  4. Brandon Herrera

    June 14, 2020 at 3:49 pm

    I really enjoyed the first recipe, it’s like what my Nana used to make. This will be my go-to recipe moving forward. Thank you for posting this.

    Reply
    • Sonia

      June 14, 2020 at 3:54 pm

      Brandon! That’s wonderful! I am so happy I could bring back some of those cherished memories of your Nana’s cooking. Thank you for the feedback on the recipe.

      Reply
  5. Memo "DadMan" Garcia

    June 1, 2021 at 9:42 am

    I have made chorizo before but I like all three of these and will try them soon… I love your site here, so many options…

    Reply
    • Sonia

      June 2, 2021 at 6:46 am

      Thank You Memo!!!

      Reply
  6. Dave

    February 7, 2022 at 6:14 pm

    I am planning on making the first chorizo recipe. Do I grind the chile seeds and all? I am really looking forward to making this because it sounds so delicious!

    Reply
    • Sonia

      February 8, 2022 at 10:44 am

      Hi Dave! Sorry about that. I went through and edited the recipe so it reads a little better. Yes, I remove the stems and seeds from the large chile pods always. I made the recipe printable. Guess I didn’t realize it wasn’t already. Thanks!

      Reply

Trackbacks

  1. How To Prepare Basic Chile Powder | La Piña en la Cocina says:
    March 25, 2017 at 12:20 pm

    […] https://pinaenlacocina.com/preparing-mexican-chorizo-at-home-three-tested-recipes/ […]

    Reply
  2. Healthy Mexican Grits Breakfast Bowls - Beyond Mere Sustenance says:
    December 20, 2018 at 2:34 pm

    […] Spanish chorizo is hard, cured, and ready to eat. It is a key ingredient in paella, and in my Spanish Mussels with Chorizo and Saffron Broth. What’s the difference? Mexican chorizo is a fresh (uncooked) sausage flavored with annato and red chile powders (ancho, chipotle, guajillo). These ingredients provide the signature bold flavor and red color. Of course it includes garlic, cumin, and probably oregano. For more on chorizo, see What’s the Difference Between Mexican and Spanish Chorizo and Preparing Mexican Chorizo at Home. […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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