Mexican Chorizo

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Homemade Mexican Chorizo made with ground pork, dried chiles, and a flavorful blend of spices. This fresh sausage is easy to make and can be cooked right away or frozen in portions for later use.

Course Main Dish

Cuisine Mexican

Prep Time 30

Total Time 30

Servings pounds

Calories 360kcal

Author Kathy Berget

Ingredients

5 dried ancho chile pods
4 dried guajillo chile pods
¾ cup hot water
3 tablespoons smoked paprika
2 teaspoons black pepper
8 cloves garlic
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons ground cumin
1 tablespoon salt
3 pounds ground pork

US Customary - Metric

Instructions

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.
5 dried ancho chile pods, 4 dried guajillo chile pods, ¾ cup hot water
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.
Place softened chiles in a blender, along with soaking water, garlic, vinegar, and seasoning. Blend until smooth.
3 tablespoons smoked paprika, 2 teaspoons black pepper, 8 cloves garlic, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 2 teaspoons ground cumin, 1 tablespoon salt
Add chile mixture to ground pork. Mix until well combined.
3 pounds ground pork
Divide the chorizo into three 1-pound portions. Place in freezer-safe bags, remove excess air, and freeze for later use, or cook immediately.

Notes

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.

Nutrition