Homemade Chorizo

Homemade Chorizo

Smoky, paprika-rich pork sausage seasoned with vinegar and garlic for a tangy bite.

Total 2 hr 35 min Makes 1.5 pounds Calories 310/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This Mexican-style fresh chorizo relies on toasted dried chiles and a splash of vinegar to deliver deep, smoky heat and a tangy finish. Loose and crumbly rather than cased, it cooks quickly in a skillet and works well in tacos, scrambled eggs, or alongside rice and beans.

Ingredients

  • 2 dried ancho chiles, stemmed and seeded
  • 1 dried guajillo chile, stemmed and seeded
  • 1 1/2 pounds ground pork, 80/20
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup hot water

Method

  1. Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant and pliable.

  2. Place the toasted chiles in a bowl, cover with hot water, and soak until softened.

  3. Drain the chiles, reserving 1/2 cup of the soaking liquid, and transfer to a blender with the garlic, vinegar, and reserved liquid. Blend until smooth.

  4. In a large bowl, combine the ground pork with the smoked paprika, cumin, oregano, cinnamon, cloves, salt, black pepper, and cayenne.

  5. Pour the chile puree over the seasoned pork and mix thoroughly with your hands until evenly combined.

  6. Cover and refrigerate the mixture to let the flavors meld.

  7. Heat a 9-inch skillet over medium heat and cook the chorizo, breaking it up with a spatula, until browned and cooked through, 8 to 10 minutes.

  8. Drain excess fat if desired and serve warm, or cool completely and refrigerate in an airtight container for up to 3 days.

Rate this recipe

★ 3.6 (1)

Homemade Chorizo

This Mexican-style fresh chorizo relies on toasted dried chiles and a splash of vinegar to deliver deep, smoky heat and a tangy finish. Loose and crumbly rather than cased, it cooks quickly in a skillet and works well in tacos, scrambled eggs, or alongside rice and beans.

2 hr 35 min 1.5 pounds 310 cal

Ingredients

  • 2 dried ancho chiles, stemmed and seeded
  • 1 dried guajillo chile, stemmed and seeded
  • 1 1/2 pounds ground pork, 80/20
  • 3 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup hot water

Method

  1. 1

    Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant and pliable.

  2. 2

    Place the toasted chiles in a bowl, cover with hot water, and soak until softened.

  3. 3

    Drain the chiles, reserving 1/2 cup of the soaking liquid, and transfer to a blender with the garlic, vinegar, and reserved liquid. Blend until smooth.

  4. 4

    In a large bowl, combine the ground pork with the smoked paprika, cumin, oregano, cinnamon, cloves, salt, black pepper, and cayenne.

  5. 5

    Pour the chile puree over the seasoned pork and mix thoroughly with your hands until evenly combined.

  6. 6

    Cover and refrigerate the mixture to let the flavors meld.

  7. 7

    Heat a 9-inch skillet over medium heat and cook the chorizo, breaking it up with a spatula, until browned and cooked through, 8 to 10 minutes.

  8. 8

    Drain excess fat if desired and serve warm, or cool completely and refrigerate in an airtight container for up to 3 days.