My Mexican style chorizo is made with ground pork, a combination of dried peppers, and lots of spices. It’s so easy to make, and I’m sure that once you make it you will not want to buy it again at the stores!
To give you some inspiration, chorizo can be made with any ground meat you want, like chicken, beef, or turkey. Also, you can get super creative and make a vegan version with tofu or other vegetables you like. I have not tried a vegan version yet, but I have many ideas that I hope I can share with you soon.
How to use chorizo:
I grew up loving chorizo with scrambled eggs for breakfast, then used as stuffing for tacos, sandwiches or burritos. You can also fry up some chorizo to use for topping on your enchiladas, enfrijoladas, or stuffed potatoes. Or you can just make quick and simple chorizo tacos, topped with onion and cilantro, with a sprinkle of lime juice and your favorite salsa.
How to store chorizo:
Usually the chorizo that you buy at the store is wrapped in animal tripe (yes, that’s what it is, that translucent film that covers the chorizo, in case you didn’t know it). Although many people do still like to buy tripe for their chorizo, I like to keep it simple and just store it in a plastic bag or a glass container.
BEWARE! Just a tiny warning. Dried chiles stain a lot, so if you are making chorizo and drop some of the sauce on your beautiful counters, wipe it right away to prevent staining, especially if you have laminate white counter tops or something similar. Also, depending on what kitchen utensils you use to prepare it, you might want to avoid the white ones. This is why people that like to use their hands for mixing the meat and the sauce use plastic gloves to prevent all the staining on their hands.
Where to find dried chiles:
You can typically find them in international supermarkets but sometimes it is hard to find good-quality dried chiles. The ones that I get on Amazon are a very good option, especially if you have an Amazon Prime account. If you want to get the ones that I order, click on the image below.
The following link is an affiliate link. If you purchase something through it I will earn a commission at no cost to you.
I hope you’ve been inspired to try making your own chorizo. If you do try this recipe, please let me know, and don’t forget to follow me on Instagram!—> https://www.instagram.com/tastessofine/
Mexican Style Chorizo
I spent about $12.56 for the entire recipe. I divide the 1 pound of chorizo meat into 4. I then use it to spice up different recipes. It can be stretched out even more depending on how you use it.
Use this delicious chorizo with your scrambled eggs, potato hash, enchiladas, enfrijoladas, stuffed potatoes, or anything else that you can come up with.
Ingredients
- 1/2 tsp sea salt $.05
- 1/4 tsp pepper $.05
- 2 cloves $.07
- 1/2 tsp Mexican oregano $.50
- 1/2 tsp cumin $.05
- 1/2 TBSP smoked sweet paprika $.05
- 1/4 cup apple sider vinegar $.08
- 4 guajillo chiles (about 1 ounce) $1.87
- 4 ancho chiles (about 2.5 ounces) $5.30
- 1 pound ground pork 80-20% $4.49
- 4 cloves of garlic $.05
Instructions
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Take the seeds and veins out of the 8 peppers. Place them in a pot, cover them with water, and bring to a boil until the peppers are soft.
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While the peppers are cooking, grind all of the spices with a mortar. Start with the harder ones like sea salt, peppercorns, and cloves. Then add the oregano and grind. After, integrate the cumin, paprika, and apple cider vinegar and mix until all are combined.
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Blend everything together until you get a smooth, thick paste. You might have to add a little water (about 1/4 cup) but don’t add too much.
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Place the ground meat in a bowl, add the thick paste, and mix with a wooden spoon until all is integrated and combined well. (NOTE 1)
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Store your chorizo in plastic bags, glass containers, or cling wrap. (NOTE 2)
Recipe Notes
- A lot of people like to use their hands when mixing. I don’t recommend that unless you wear disposable gloves or you’ll be left with red-stained hands!
- Cling wrap is my least favorite to use when storing chorizo because sometimes it leaks a little. If that happens it can get really messy. My favorite way to store is in a plastic bag and it makes it easier to freeze, too.
