Mexican Chorizo

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Homemade Mexican Chorizo is a flavorful, fresh pork sausage made with two types of dried chiles and a blend of spices. It has a rich red color, a slightly smoky flavor, and just a touch of heat.

Make a batch to use in breakfast burritos, tacos, scrambled eggs, or potatoes. This homemade sausage makes a three-pound batch, which is perfect for portioning and freezing for later.

Homemade Mexican Chorizo

Making your own Mexican chorizo gives you control over the ingredients and seasonings. This recipe starts with whole dried chiles that are softened and blended with spices before being mixed into ground pork. The result is a richly seasoned sausage with plenty of flavor.

Mexican chorizo is a fresh sausage, which means it needs to be cooked before eating.

Mexican Chorizo vs. Spanish Chorizo

Although they share the same name, Mexican and Spanish chorizo are two different types of sausage.

Recipes vary from region to region and even family to family, with each adding its own combination of chiles and seasoning. When we traveled through Spain and Portugal, every restaurant had a slightly different version of cured chorizo.

Mexican chorizo is typically made with raw ground pork, dried chiles, and spices. It's a fresh sausage that must be fully cooked before serving. It has a softer texture and is often cooked loose, similar to ground beef.
Spanish chorizo is similarly seasoned, but it is normally cured and dried and ready to eat.

This recipe is for Mexican-style chorizo, which works well in dishes where you want to crumble and brown the sausage.

Key ingredients

Spices in small bowls along with dried chiles and ground pork.

Ground pork: Use ground pork with some fat for the best flavor and texture. Avoid extra-lean pork, which can result in dry chorizo. You can grind your own or buy from your grocery store.
Dried ancho chiles: Add a rich, earthy flavor with subtle sweetness and mild heat. Remove the stems and seeds before soaking.
Dried guajillo chiles: Add a slightly fruity flavor, mild to moderate heat, and a vibrant red color.
Smoked paprika: Adds another layer of smoky flavor. Regular paprika can be substituted, although the flavor will be slightly different.
Garlic: Fresh garlic cloves provide the best flavor.
Red wine vinegar: Adds acidity and balances the richness of the pork. Apple cider vinegar can be used as a substitute.
Dried oregano: Adds traditional flavor.
Ground cumin: Adds a warm, earthy flavor.
Black pepper and salt: Season the meat and help bring all the flavors together.

Step-by-step directions

Place dried chiles in a dry skillet over medium heat. Toast briefly, just until warmed and fragrant. Avoid burning the chiles, which can make them bitter.

Remove and discard the stems. You can leave the seeds or discard them if you prefer a very mild sausage.
Use kitchen scissors to snip the chiles into half-inch strips.
Place in a bowl and cover with hot water. Soak for 15-20 minutes, until softened.

A blender with chiles, seasoning, and garlic.

Place softened chiles in a blender, along with soaking water, garlic, vinegar, and seasoning.

Blend until smooth and add to ground pork.

Mix until well combined.

Divide the chorizo into three 1-pound portions. Place in freezer-safe bags, remove excess air, and freeze for later use, or cook immediately.

Recipe tips

Don't overtoast the chiles. Heat them just until warmed and fragrant. Toasting them too long can give the chorizo a bitter flavor.
Adjust the heat. Remove the chile seeds for a milder sausage, or leave some in for additional heat.
Use pork with some fat. Fat adds flavor and helps keep the sausage from becoming dry when cooked.
Blend until smooth. Make sure the softened chiles, liquid, garlic, and seasonings form a smooth paste before adding them to the pork.
Mix thoroughly. Use your hands or a sturdy spoon to distribute the chile mixture evenly throughout the ground pork without overworking the meat.
Let the flavors develop. For the best flavor, refrigerate the prepared chorizo for several hours or overnight before cooking.
Test the seasoning. Cook a small spoonful of chorizo in a skillet and taste it before portioning the remaining sausage. Adjust the salt or spices if needed.

Frequently asked questions

How long does homemade chorizo last in the refrigerator?

Store uncooked chorizo in an airtight container in the refrigerator for 1–2 days. For longer storage, divide it into portions and freeze.

Do I need sausage casings?

No. This Mexican chorizo is made as a loose sausage, so there's no need for casings or special sausage-making equipment. Simply crumble and brown the meat in a skillet when ready to use.

More homemade sausage recipes

If you enjoy making your own sausage, try my Homemade Italian Sausage, made with pork, fresh herbs, and spices. For breakfast, I also have a traditional Homemade Breakfast Sausage and Apple Pork Breakfast Sausage with a slightly sweet and savory flavor.