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+ servings

ChorIzo Casero-Rustic Mexican Chorizo

This recipe is based on a previous recipe for chorizo that is on my blog. The sauce is blended and there are a few minor changes. Delicious results!
Course Breakfast
Cuisine Mexican
Servings 16 Links



  • Yields up to 16 Small Links
  • 5 chile ancho
  • 6 chile guajillo
  • 6-8 chile de arbol
  • 1 large dried chipotle or chile morita
  • 1 full tablespoon of coriander seeds
  • 1 full tablespoon of cumin seeds
  • 1 1/2 tablespoons of Mexican oregano
  • 1/2 tablespoon of whole peppercorns
  • 6 whole cloves
  • 2 inch piece of Mexican canela
  • 1 full teaspoon anise seeds
  • 6 large cloves of garlic skins on
  • 1 1/2 tablespoons annatto powder optional
  • 8-9 tablespoons of Apple cider vinegar
  • Salt to taste
  • 4 pounds ground pork



  • Remove the stems and seeds from the dried chiles. Wipe down with damp paper towel if chiles looks dusty. Transfer chiles to a pot fill with water set at medium/low heat. Don't let peppers boil.
  • Line a comal or large skillet with a piece of heavy foil paper and heat to preheat to medium/low heat. for a few minutes.
  • After a few minutes to the lined comal(skillet) add the garlic, coriander, cumin, oregano, peppercorns, cloves and anise seeds. Gently toast for 7-10 minutes or until spices become aromatic. Turn now and then.
  • Add all the spices and garlic to the pot with dried chiles. Turn off heat and just let sit for 30 minutes.
  • When ready, use tongs to transfer all the dried chiles from the water into the blender.
  • Using a wire mesh strainer, strain all of the remaining spices and garlic and transfer to the blender with chiles. Discard cooking water. Add 8 tablespoons of apple cider vinegar to the blender. Season with salt, to taste. The chorizo has to be well seasoned, but you can adjust if you need more when you test the chorizo later.
  • Blend on high for 1 minute straight until very smooth. Scrape down the sides, taste for salt and blend on high for another minute. Depending on what kind of blender you have, you may not need to strain the sauce. Or if the chile skins don't bother you, than don't strain. High power blenders will leave no skins behind.
  • Pour all of the blended chile sauce over the ground pork in a glass bowl. If possible, wearing gloves, mix the sauce into the pork until well incorporated. Let sit for 30 minutes.
  • To test for seasoning, take a small portion of the chorizo and cook it in a preheated skillet for 5-6 minutes or until cooked through. If it needs more salt, add it at this time. Cover chorizo tightly and refrigerate overnight.
  • Next day: You can package the chorizo as you like for the freezer. I prefer measuring out 1/2 cup of chorizo onto a cut piece of plastic wrap and rolling tightly to form a link. Twist both end tight and store inside a heavy freezer bag. Yields up to 16 links. It will keep in the freezer for up to 6 months.


I decided to revise this chorizo recipe just to make it easier to prepare the chile sauce. Plus the chile sauce or adobo can be prepared in large batches and kept frozen until you are ready to use it! To cook the chorizo only takes about 6 minutes in a preheated skillet with a drizzle of oil.