Homemade Chorizo

Prep 15 mins
Cook 6 mins
Add'l 8 hrs
Total 8 hrs 21 mins
This post may contain affiliate links. Read my disclosure policy.

If you’re a big fan of Mexican-style meals, put Homemade Chorizo on your must-make-recipes list! This flavorful pork sausage can be enjoyed in breakfasts, lunches, and dinners.

Easy Mexican Chorizo

Have you ever made your own sausage? If that sounds like an overwhelming task, don’t worry! We’re not smoking or extensively curing anything today. Preparing Homemade Chorizo is actually a really simple process, that only requires ground pork, chiles, vinegar, and a selection of spices.

And oh my gosh, is the result delicious. It’s got just the right amount of spice, which you can easily adjust to fit your preferences. Also, keep in mind that this ultra-flavorful Mexican pork sausage can be used in so many dishes. You can sprinkle it in pasta, make tacos with it, etc. Eating it as is works too, though!

Growing up in Texas, chorizo was plentiful and could be found at every grocery store. Now that I live in Florida, I have discovered that if I want Chorizo, I have to make it myself. Thankfully it’s easy to make!

Cooked homemade chorizo.

What is Chorizo?

Mexican chorizo is a kind of sausage made from ground pork (and sometimes a mixture of ground pork and beef).

It is different from Spanish chorizo, which has been cured and keeps its shape when sliced. Mexican chorizo, on the other hand, is a fresh ground sausage, and must be cooked before it can be eaten.

Mexican chorizo is commonly served with eggs for breakfast, but is also used in tacos and tortas. My favorite way to serve chorizo is browned in a skillet with eggs and then served in tortillas for amazing breakfast tacos.

Ingredients for homemade chorizo.

Recipe Ingredients

What goes into making chorizo? There are a couple of main ingredients and a whole bunch of spices:

  • Dried Chiles: 5 dried guajillo chiles and 2 dried ancho chiles, with the stems, membranes, and seeds removed. You can also usually find these sold in the Spanish aisle of big grocery stores.
  • Vinegar: I personally prefer to use apple cider vinegar, but white vinegar works just as well.
  • Seasonings: I like to use bay leaves, ground cumin, Mexican oregano, onion powder, ground thyme, salt, garlic powder, ground black pepper, and ground cloves.
  • Ground Pork: You can use lean ground pork if you want, but meat with a higher fat ratio usually makes the best chorizo.
  • Cooking Oil: I generally stick to olive or vegetable oil.
Boiled chiles in a pot.

How to Make Homemade Chorizo

Preparing the chorizo itself will take you no time at all. Once you have the ground pork combined with the chile mixture it will take awhile for the meat to marinate, but it’s well worth the wait.

Boil the Chiles: Bring 4 cups of water to a boil in a medium sized pot. Add the guajillo and ancho chiles to the pot and let them boil for 8-10 minutes or until soft. Drain the chilis from the water, reserving a few tablespoons of the water the chilis cooked in.

Blend the Chiles and Spices: Add the chilis to a blender along with the apple cider vinegar, bay leaves, cumin, oregano, onion powder, thyme, salt, garlic powder, pepper and cloves and blend until smooth.

Mix the Ground Pork and Sauce: Add the pork to a large bowl and add the sauce onto it. Add the oil and mix the sauce and meat until well combined.

Let the Mixture Marinate: Cover and let the meat marinate for 8-24 hours. Refrigerate the meat for up to 2-3 days (depending on the best by date on your raw meat) or freeze it in an air tight container (like a freezer friendly ziplock with extra air removed) for up to 6 months until ready to cook. Thaw before cooking if frozen.

Cook: To cook, heat a skillet over medium heat and add the chorizo. Let it cook for 6-8 minutes, stirring often to prevent burning.

Homemade chorizo in a pan.

Tips for Success

Super easy, right? Here are some more tips and tricks on making the best chorizo:

  • If the Chile/Spice Mixture is Too Dry: Or if it is not pureeing until smooth, add 1 tablespoon of the water that you boiled the chiles in as needed, until puree blends smooth. You do not want the puree to be thin, just add a little extra liquid if needed for your blender to be able to blend the pepper mixture. Discard any of the remaining water you don’t use.
  • Will Ground Beef Work? Yes! You can substitute ground beef for pork if you’d like to. It won’t technically be traditional chorizo, but it will still taste great.
Ground pork in a bowl with seasoning and blended chiles.

Serving Suggestions

Chorizo is so tasty as is, but you can serve it with, or in, other meals too:

  • Tacos: Taco Tuesday just got so much more flavorful with the addition of this chorizo – chop of some veggies and heat up some tortillas, and then you’re good to go!
  • Eggs: Have you ever tried Chorizo and Eggs? If you haven’t, you’re definitely gonna want treat yourself to this delicious breakfast! We love to serve our chorizo and eggs wrapped in fresh warm tortillas. Add a little fresh homemade Pico De Gallo and hot sauce — YUM!
  • Burgers: Chorizo makes for AMAZING burger meat. Trust me on this one.
Cooked homemade chorizo in a pan.

How to Store and Reheat Leftovers

To store in a plastic wrap encasing, lay a sheet of plastic wrap on a countertop then add 4-5 tablespoons of chorizo to the end of a side then roll it up and tie the ends to secure.

This chorizo can be stored in an airtight container in the fridge for up to 2 to 3 days, depending on the best by date on your raw meat.

To reheat, pour some olive oil in a pan and cook on medium or low until the meat is warmed through.

Can I Freeze Homemade Chorizo?

Chorizo can also be stored in the freezer for up to 6 months. Let thaw for 2 days in the fridge before cooking.

Wrapped up logs of chorizo.
Yield: 1 1/2 pounds of chorizo

Homemade Chorizo

Homemade chorizo in plastic wrap.

Homemade Chorizo is perfect for anything from breakfast burritos to tacos and everythign in between. This flavorful, spicy Mexican pork sausage will shock your tastebuds in the best way!

Prep Time 15 minutes
Cook Time 6 minutes
Additional Time 8 hours
Total Time 8 hours 21 minutes

Ingredients

  • 5 dried guajillo chiles, with the stems, membranes and seeds removed
  • 2 dried ancho chiles, with the stems, membranes and seeds removed
  • ¼ cup apple cider vinegar
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1 teaspoon onion powder
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 1 ½ pounds ground pork
  • 1 tablespoon olive or vegetable oil

Instructions

1. Bring 4 cups of water to a boil in a medium sized pot. Add the guajillo and ancho chiles to the pot and let them boil for 8-10 minutes or until soft.

2. Drain the chilis from the water, reserving a few tablespoons of the water the chilis cooked in.

3. Add the chilis to a blender along with the apple cider vinegar, bay leaves, cumin, oregano, onion powder, thyme, salt, garlic powder, pepper and cloves and blend until smooth.

4. If mixture is too dry and not pureeing until smooth, add 1 tablespoon of the water that you boiled the chiles in as needed, until puree blends smooth. You do not want the puree to be thin, just add a little extra liquid if needed for your blender to be able to blend the pepper mixture. Discard any of the remaining water you don’t use.

5. Add the pork to a large bowl and add the sauce onto it. Add the oil and mix the sauce and meat until well combined.

6. Cover and let the meat marinate for 8-24 hours. Refrigerate the meat for up to 2-3 days (depending on the best by date on your raw meat) or freeze it in an air tight container (like a freezer friendly ziplock with extra air removed) for up to 6 months until ready to cook. Thaw before cooking if frozen.

7. To cook, heat a skillet over medium heat and add the chorizo. Let it cook for 6-8 minutes, stirring often to prevent burning. Serve as is or in tacos or with eggs.

Notes

Storing:

To store in a plastic wrap encasing, lay a sheet of plastic wrap on a countertop then add 4-5 tablespoons of chorizo to the end of a side then roll it up and tie the ends to secure.

This chorizo can be stored in an airtight container in the fridge for up to 2 to 3 days, depending on the best by date on your raw meat.

It can also be stored in the freezer for up to 6 months. Let thaw for 2 days in the fridge before cooking.

Use your homemade chorizo to make our favorite Chorizo and Eggs!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 390Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 453mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 30g

Categories

More Mexican-Inspired Recipes

Looking for more Mexican-style recipes? Check out these ones:

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

2 Responses
  1. Wayne

    Oh my. The purée is incredible. The mixed sausage is now marinating in my fridge. Can’t wait to use it in 24 hours.

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe