Mexican Chorizo (Chorizo Mexicano)

Making your own Mexican chorizo might be a daunting task for some, but once you make it, you'll realize it was worth it and how easy it really is! 

After several years of looking for a good authentic Mexican chorizo (Chorizo Mexicano) at Latin food stores and having no luck, I decided to make my own homemade Mexican chorizo.

I'll admit, it wasn't easy at the beginning. The idea of preparing all the chorizo ingredients and stuffing the meat into the casings seemed unattractive and messy.

But in the end, it wasn't that bad, and I ended up with a juicy batch of Mexican chorizo!

Frequently Asked Questions About Chorizo Mexicano

Before I share my chorizo recipe, here are a few questions I've been asked about homemade chorizo. Believe me, you will love this recipe, is the traditional way to make it in Mexico. This recipe is great if you want to make Chorizo for sale.

What is chorizo?

Chorizo (also known as Spanish sausage or Mexican sausage) is a delicious and unique type of sausage that was brought to Latin America from Europe. It has its origins in what today are the countries of Spain and Portugal.

What is Mexican chorizo made of?

Mexican chorizo is commonly made with fresh ground pork, pork fat, a mix of herbs and/or spices, chile peppers (for both flavor and color), and vinegar. The finished product is usually stuffed into short links or casings. This type of chorizo is usually “aged”, anywhere from one day to a week.

Even though pork and beef are the meats typically used to prepare chorizo, chicken versions exist in México as well. There also used to be some exotic versions made from iguana or even ostrich meat.

It's worth mentioning the importance that the casing has when making chorizo. Some chorizo recipes only mix the meat with the rest of the ingredients, but in order for the flavors to reach their full potential, it's preferable that the chorizo be cured in its casing for 1 or 2 days.

Is Chorizo Easy to Make?

Making a truly authentic chorizo requires time and preparation. I have seen many recipes online that claim to be easy, but that is only because they use powdered spices and store-bought mixes to make it. While those recipes might still taste ok, nothing can compare to making chorizo the proper way, using dried peppers and freshly-ground spices. I promise it will be worth your time and effort!

Is Mexican chorizo spicy?

It really comes down to what you think is spicy. Between the white vinegar and the guajillo and ancho peppers added to the mix, I will say it does have a nice kick to it, but I think it just adds to the flavor of the chorizo. If you really want it to be spicy you will need to add a couple of Arbol peppers to the mix.

What is the difference between Mexican chorizo and Spanish chorizo?

Although Spanish chorizo and Mexican chorizo share a name, and both are sausages, there are many distinct differences between the two.

I will say that both the Mexican and Spanish versions of chorizo are made in a wide array of regional and cultural varieties–all of them delicious. Since Chorizo is a vast culinary topic, we attempt to provide a basic description here that applies to the most common types of chorizo.

However, when it comes down to the differences, Mexican chorizo includes dried peppers, as well as other spices like Mexican oregano. It is soft in texture, and is usually not smoked like some of the chorizos from Spain.

Chorizo from Spain and Portugal is commonly made with pork meat, though beef is not unusual as well. Its ingredients include:

• Smoked paprika
• Herbs
• Garlic
• White wine

The mix is stuffed into natural or artificial casings (ranging from short to really long links), fermented, and slowly smoked. The smoking helps to preserve the meat, and contributes greatly to the chorizo’s aroma and flavor. The final product is then air cured for several, if not many, weeks.

So, not too different from Mexican chorizo, but just enough to have distinct flavors and textures.

What Can I Use To Stuff The Sausage Casings?

I started using a small funnel, and then found a large one and trimmed the tip (to widen the opening to about ½ inch) to make it easier to work it. I will say that the stuffing process is faster if you have a Kitchen Aid with the sausage stuffer attachment.

Recipe For Chorizo Mexicano

If you are worried about finding the ingredients necessary to make this recipe, don't be. Nowadays, it's actually so much easier to find everything you need at your local Latin grocery stores and markets.

For this recipe, you will probably end up with about 20 3-inch chorizo links.

Here is a list of ingredients you will need:

• Ground pork
• Ground pork belly fat
• Salt
• Guajillo peppers
• Ancho peppers
• White vinegar
• Paprika
• Garlic cloves
• Bay leaves
• Ground black pepper
• Ground cumin, freshly ground is better
• Mexican oregano
• Dry marjoram
• Coriander seeds
• Dried thyme
• Whole cloves
• Ground allspice
• Enough butcher’s twine or corn husks to tie the chorizos
• Sausage casings

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Chorizo: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions of this recipe into sections.

Prepping The Chorizo Mixture

• Before cooking, make sure to clean and wipe down the guajillo and ancho peppers.
• Remove the stems and cut them lengthwise.
• Scoop out the seeds and place the peppers in a bowl.
• Cover with hot water to soak.
• Meanwhile, grind the spices and dry herbs using a spice grinder.
• Drain the peppers and add them to a blender.
• Add the vinegar and garlic cloves and puree until smooth.
• Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices and mix well. Add the chili sauce and combine it until everything well mixed.
• Place the chorizo mixture in your refrigerator for about a day in a well-covered glass container to allow everything to come together. 
• After a day, stir the mixture and wrap them up in small packages. This is freezer friendly for several months or you can follow the next set of instructions to make your own chorizo links. 

How To Make Chorizo: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Prepping The Chorizo Mixture

• Before cooking, make sure to clean and wipe down the guajillo and ancho peppers.
• Remove the stems and cut them lengthwise.
• Scoop out the seeds and place them in a bowl.
• Cover with hot water.
• Meanwhile, grind the spices and dry herbs using a spice grinder.
• Drain the peppers and add them to a blender.
• Add the vinegar and garlic cloves and puree until smooth.
• Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices and mix well. Add the chili sauce and combine it until everything well mixed.
• Place the chorizo mixture in your refrigerator for about a day in a well-covered glass container to allow everything to come together. 
• After a day, stir the mixture and wrap them up in small packages. This is freezer friendly for several months or you can follow the next set of instructions to make your own chorizo links. 

Stuff The Chorizo Mixture Into The Sausage Casings

• Soak the casings in warm water until soft and pliable for at least 1 hour.
• Run lukewarm water through the casings to remove any salt.

• Tie a double knot in one end of the casing, and then cut off a length of casing.

• Gather all but a couple of inches of the casing over the nozzle of the sausage stuffer or funnel.
• Start pressing the sausage mixture through, supporting the casing with your other hand.
• Pack the sausage as tight as you can, but not to the point of bursting. When you have filled almost all the casing, slip the casing off of the nozzle.

Make Coiled Sausage Links

• For a coil, tie the sausage where the stuffing ends.
• Place the sausage on a clean table and start to make links.
• Pinch the rope into links and twist in alternating directions at the indentations.
• Using butcher’s twine or corn husks, tie the rope of sausage at intervals.
• Randomly pick the casings with a thin toothpick or the tines of a fork to release any air that’s trapped.
• Hang the chorizo for a day in a dry room free of dust or insects.

Now, your chorizo is ready!

How To Store Mexican Chorizo

If you don't plan to cook or smoke the chorizo, there are a few different ways you can store the Mexican chorizo.

1. You can store the prepped chorizo Mexicano in an airtight sealed storage bag or container. Label the packaging with the date and leave it in the refrigerator for up to 6 days. 
2. Use your food saver if you plan to freeze it. You can store uncured chorizo links for up to 12 months in the freezer. 

What To Make With Chorizo Mexicano

There are many recipes using Mexican Chorizo, even on my site! 

You can make a batch of:

• Chorizo In Red Salsa
• Papas Con Chorizo
• Chorizo Tacos

You can also add some chorizo to this Frijoles Charros Cowboy Beans Soup and Tinga Poblana. 

More Meat Recipes To Enjoy

If you enjoyed this recipe for Mexican chorizo, take a look at some of these other authentic Mexican recipes:

• Easy Mexican Ground Beef
• Pollo Al Horno
• Carne Asada
• Pork Carnitas
• Chicken Tinga

I hope you make this recipe for Mexican Chorizo! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

📖 Recipe

Mexican Chorizo

Mely Martínez

Chorizo Mexicano can be cooked in a red salsa, mixed in with scrambled eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc... it will spice up your plate. Enjoy the recipe. Now your chorizo is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it.

4.90 from 56 votes

Print Recipe Pin Recipe

Total Time 1 hr

Course Pork

Cuisine Mexican

Servings 20 (3 IN)

Calories 210 kcal

Ingredients

  

1x2x3x

• ▢ 2 lbs. ground pork
• ▢ 6 ounces ground pork belly fat
• ▢ 2 tablespoons salt
• ▢ 8 guajillo peppers
• ▢ 6 ancho peppers
• ▢ 1 cup white vinegar
• ▢ 3 tablespoons paprika
• ▢ 6 garlic cloves peeled and minced
• ▢ 2 bay leaves
• ▢ ⅓ tablespoon ground black pepper
• ▢ ½ tablespoon ground cumin
• ▢ ¾ tablespoon Mexican oregano
• ▢ ½ teaspoon dry marjoram
• ▢ ½ teaspoon coriander seeds
• ▢ ½ teaspoon dried thyme
• ▢ 6 whole cloves
• ▢ ½ teaspoon ground allspice
• ▢ Enough butcher’s twine or corn husks to tie the chorizos
• ▢ Sausage casings

Instructions

 

• Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water and let sit for 30 minutes.
• Meanwhile, grind the spices and dry herbs using a spice grinder.
• Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
• Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.
• Place in your refrigerator for a day to season in a well-covered glass container. This step will enhance the flavor.
• After a day, stir the mixture and wrap it in small packages, it will freeze well for months. It can also be stuffed into casings.

HOW TO STUFF THE CHORIZO INTO THE CASINGS:

• Soak the casings in warm water until soft and pliable, at least 1 hour.
• Run lukewarm water through the casings to remove any salt.
• Below are the casings and corn husks strips after 1 hour of soaking in warm water, the funnel, and the chorizo mixture.
• Tie a double knot in one end of the casing, and then cut off a length of casing. Gather all but a couple of inches of the casing over the nozzle of the sausage stuffer or funnel.
• Start pressing the sausage mixture through, supporting the casing with your other hand. Pack the sausage as tight as you can, but not to the point of bursting. When you have filled almost all the casing (or used up all the stuffing), slip the casing of the nozzle.
• For a coil, tie the sausage where the stuffing ends.
• Place the sausage on a clean table and start to make links.
• Pinch the rope into links and twist in alternating directions at the indentations. Using butcher’s twine or corn husks tie the rope of sausage at intervals.
• Randomly pick the casings with a thin toothpick or the tines of a fork to release any air that’s trapped.
• Hang the chorizo Mexicano for a day in a dry room free of dust or insects. If you wish you can cover it with a cheesecloth. This step will help to cure the meat. Some of the vinegar will drip at this stage.

Now your Mexican chorizo - Chorizo Mexicano is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it.

Notes

At this time you can fry a very small patty to taste the seasonings and modify to your liking.

Nutrition

Serving: 2ozCalories: 210kcalCarbohydrates: 8gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 42mgSodium: 91mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 1300IUVitamin C: 0.8mgCalcium: 10mgIron: 1.6mg

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