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    Home » Mexican Recipes » How to Make Your Own Chorizo

    How to Make Your Own Chorizo

    Date: May 5, 2021 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    Learn how to make your own chorizo with this quick and easy recipe. It’s a super spiced sausage you can eat alone or in your favorite recipes.

    Chorizo is a staple in most Mexican homes. My favorite is chorizo with eggs or chorizo with potatoes. Put that in a tortilla with some sauce and you’re all set!

    Recipe | What is Mexican Chorizo? | What is Achiote? | How to use Mexican Chorizo?

    24Bite: How to Make Your Own Chorizo by Christian Guzman
    You can easily make a meal with chorizo on a corn tortilla taco.
    Jump to Recipe

    What is Mexican Chorizo?

    Since I was little, I’ve been eating this chorizo from Cacique. I can usually open the refrigerator and find some to use for breakfast or even seasoning my favorite soups.

    Two rolls of store-bought Mexican chorizo.
    Mexican chorizo is an uncooked heavily seasoned pork sausage.

    So, what happens when you don’t have any chorizo and you don’t have time to go to the store? You make your own homemade! It’s so easy that you may never buy it ready-made again.

    Ingredients

    What we have here is one pound of mild sausage and all my favorite spices. Just grab all the things and you’ll be fine.

    Pork sausage and spices on a counter, ready to prepare chorizo
    Choose your peppers wisely. Some are more spicy than others.

    I’ve opted for a mild chorizo this time. Be sure to check out our Scoville Heat Scale, if you want to see some other chile varieties and how they fit into the spicy scale.

    If you want spicy chorizo, try adding ground chipotle or cayenne.

    Pork Sausage

    The pork is, of course, the primary ingredient here. Rather than using plain ground pork, I use a one-pound roll of Jimmy Dean mild sausage.

    You could use ground pork. If you prefer, you could even use ground turkey or beef. I decided on pork sausage for ease. I had no problems mixing the spices because the sausage was already mixed well.

    If you want to use ground pork, you may want to use your hands to really get those spices mixed into it.

    Have a browse at all
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    to customize your own search.

    Dark Chili Powder

    This is a mild chili powder. It has a darker red color. Like other spices called “chili powder,” it’s a blend rather than simply ground red pepper. Your goal is a reddish or orange-y color for the sausage.

    From what I’ve read, most chili powder made in the US is not very spicy. However, there are some parts of the world where this is very spicy.

    All I can say is: “Know your pepper”. Make sure it’s a mild one, if you want mild chorizo.

    Raw sausage in a bowl, with chorizo spices
    Make sure the spices are mixed well.

    Ancho Powder

    As you can see, we have a really large container of ancho powder. Ancho is the smoked, dried version of poblano pepper.

    Poblano isn’t all that spicy so we can get the chile flavor without a lot of heat.

    plate of birria tacos with link to recipe

    What is Achiote?

    I have suggested an optional ingredient called achiote. Although many recipes for chorizo call for lots of paprika for the red coloring, I feel like achiote does a better job. Use some of each, for best results.

    When using achiote, it gives a very intense flavor so I don’t recommend that you use very much.

    Instead of buying an entire container of plain achiote powder, try it in the seasoning blend Sazon Goya with Culantro and Achiote.

    Sazon Goya seasoning with culantro and achiote
    Goya seasoning blends are available with just the right amount of achiote.

    Inside the box, there are little packets which have just the right amount for most dishes, without overwhelming the flavors.

    If you can find it, definitely get some. It’s a delicious addition.

    Add the Goya Sazon to stews, soups and I’ve also added it to my Sausage Ramen recipe.

    How to Use Chorizo

    Fry the chorizo sausage in a skillet with about ½ cup water. Scramble with eggs or cook with peeled, diced potatoes.

    Add a little bit of chorizo to ground beef for chorizo hamburgers. Cook with ground beef and add your favorite chili ingredients. Make nachos. Add it to a salad.

    Once you know how to make chorizo, you can make a tasty Kielbasa and Lentils Soup.

    All the wonderful spices in chorizo sausage will give great flavor to many dishes, even the ones you make all the time.

    I’m sure you will find many great places to use this spiced sausage. For inspiration, check out my favorite Recipes to Use Mexican Chorizo.

    Recipe

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    Make Your Own Homemade Chorizo

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    5 from 39 votes
    Prep Time: 10 minutes
    Refrigerate: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 6 servings
    Calories: 237kcal
    Author: Christian Guzman
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    Learn how to make your own chorizo with this quick and easy recipe. It's a super spiced sausage you can eat alone or in your favorite recipes.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Ingredients

    • 2 teaspoons Dark Chile Powder
    • 2 teaspoons Paprika
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Ancho Powder
    • 1 teaspoon Sea Salt, fine grain Himalayan pink salt used
    • ½ teaspoon Cumin
    • 1 packet Goya Sazon, (optional)
    • 1 pound pork sausage, mild, like Jimmy Dean (or ground pork)
    • ⅛ cup White Vinegar

    Instructions

    • Place all dry ingredients (the seasonings and spices) in a small bowl and stir to combine well.
    • Place pork, vinegar and mixed spices into a medium size bowl and mix well. If necessary, use food service gloves and mix with your hands to be certain all ingredients are well mixed.
    • Place in plastic wrap and refrigerate for 3 to a maximum of 48 hours before cooking.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    Must be fully cooked before eating. Use alone or in other recipes. 
    If cooking in a dry skillet, you may want to add up to ½ cup water during cooking because this chorizo doesn’t have as much fat as the store-bought. It will stick to the skillet. The water will help reduce that.
    Nutrition Facts
    Make Your Own Homemade Chorizo
    Amount Per Serving
    Calories 237 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 7g44%
    Sodium 875mg38%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 12g24%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Breakfast, Main Course
    Cuisine Mexican
    Keyword homemade chorizo, Mexican chorizo, Mexican pork chorizo
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Breakfast Recipes, Mexican Recipes, Pork Recipes

    Reader Interactions

    Comments

    1. Wheat says

      May 06, 2021 at 10:28 am

      5 stars
      When you say “Sea Salt” which grind do you recommend? Table or Coarse?

      Reply
      • Christian Guzman says

        May 06, 2021 at 10:32 am

        The only salt I ever use in my cooking is the fine grain sea salt in the ingredients photo. We have some coarse salt in the pantry, but I’ve only used it to sprinkle after cooking, or on salads. I hope that helps! Have a great day.

        Reply
        • Wheat Carr says

          May 06, 2021 at 11:27 am

          I did see the Himalyan Pink Salt, but the recipe listed sea salt. Thanks for the swift clarification

          Reply
    2. Seanna says

      May 07, 2021 at 6:43 am

      5 stars
      Great recipe! Can’t wait to try this one. Have you ever encased it and dried it?

      Reply
      • Christian Guzman says

        May 07, 2021 at 11:57 am

        I haven’t tried it yet but I’m pretty sure that mom bought the attachment that goes on the Kitchenaid. Sounds like a great project!

        Reply
    3. Amanda says

      May 07, 2021 at 7:32 am

      5 stars
      This chorizo came out perfectly! It was so easy and even more delicious than what you can buy at the store.

      Reply
    4. Oscar says

      May 07, 2021 at 10:54 am

      5 stars
      Looks so good.

      Reply
    5. Kristen Greazel says

      May 10, 2021 at 8:31 am

      5 stars
      yum! thanks for the recipe!

      Reply
    6. CC says

      November 19, 2022 at 2:03 pm

      Should I use sweet paprika or smoked? Would I need to adjust amount of paprika if I used the smoked?

      Reply
      • Christian Guzman says

        November 20, 2022 at 9:23 am

        I rarely use smoked paprika because it’s so strong. But, if you like to use it, you may want to reduce by at least half to begin. Thank you for visiting!

        Reply

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