Chorizo Mexicano
After several years of looking for a good Authentic Mexican chorizo at the Latin stores, and having no luck, I decided to make my own homemade Chorizo Mexicano version. 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. I started using a small funnel and then found a large one and cut the tip to make it easier to work it.
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 really easy. Besides you can make it into patties and freeze it, which lasts up to 6 months. The stuffing process is faster if you have a Kitchen Aid with the stuffer attachment.
Chorizo (also known as Spanish sausage or Mexican sausage) is a delicious and unique type of sausage with origins in what today are the countries of Spain and Portugal. Chorizo was brought from Europe on in its many types across the Atlantic to Latin America.
Although Spanish chorizo and Mexican chorizo share a name, and both are sausages, there are many distinct differences between the two.
Pork or beef meat are typically used to prepare Chorizo, although chicken versions exist in México. There are also more exotic versions made from iguana or ostrich meat. The process to make chorizo often includes parts of the animal that would not otherwise be used but they add a distinctive texture and unique flavor to the chorizo.
Both the Mexican and Spanish versions of chorizo are made in a variety of regional and cultural styles, all of them delicious. Since Chorizo is a vast culinary topic, we attempt to provide a basic description that applies to most common types of chorizo.Some people ask what makes Mexican Chorizo different from the Spanish Chorizo. Mexican Chorizo includes dried peppers, and other spices like Mexican oregano, it is soft and is not usually smoked like some of the chorizos from Spain.
Mexican chorizo is commonly made with ground fresh, raw pork, pork fat and 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 inedible or inedible casings and “aged” from anywhere to one day to a week.
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, and white wine. The mix is stuffed into natural or artificial casings from short to quite a long length, fermented, and slowly smoke. The smoking helps 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.
The Ingredients needed to make your own homemade Mexican Chorizo are easily found nowadays in many supermarkets or online.
There are many recipes using Mexican Chorizo, like Chorizo in a red salsa, chorizo with scrambled eggs, chorizo with diced potatoes, cooked for chorizo tacos, Cowboy Beans Soup, added to Tinga Poblana, etc… it will spice up your plate. Enjoy the recipe.
How to make Chorizo Mexicano
Curing time: 1 day
This recipe yields 20 chorizos of about 3 inches.
- Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water. (Please check the ingredients list below)
- 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.
- 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 the season in a well-covered glass container.
- 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.
- 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 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 for a day in a dry room free of dust or insects.
Now your chorizo is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it.
HOW TO MAKE MEXICAN CHORIZO RECIPE
Ingredients
- 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
- 1/3 tbsp ground black pepper
- ½ tbsp ground cumin
- 3/4 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
Nutrition
Authentic Mexican Chorizo recipe – Chorizo Mexicano
¡Buen provecho!
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Mely, te auguro mucho éxito con tu blog de cocina mexicana, te quedó muy bien tu primera entrada en el blog, muchos lectores se van a deleitar viendo y cocinando tus recetas. Muy pronto tendrás miles de visitantes. Un gran beso!
Gracias Nora,
Sobretodo por animarme a hacerlo.
Un abrazo!
Mely
Hola Mely…
Muchas gracias por visitar mi blog y gracias tambien por invitarme al tuyo, me gusta mucho la comida mexicana.
Estos choricitos tienen que estar buenisimos. Estupendos para una barbacoa.
Poco a poco tendrás una recopilación estupenda.
Prometo visitarte siempre que pueda.
Muchos besos
Hilda
Gracias Hilda,
Seguire visitando tu blog ya que tienes ahi varias recetas que quiero cocinar.
Saludos,
Mely
Thank you SO MUCH! I may be British, but I grew up in Los Angeles with a Mexican nanny, Jesusita! I loved chorizo and ate it constantly until I moved to the East Coast where I can only fine the cured Spanish kind. If I have to make it myself, I bloody well will! Thank you for making that possible!
Dyanna
Hola Dyanna,
If you lived close by I will share some chorizo with you. I just made a 6 month batch last week.
If I ever visit up north maybe we could drop some by your place.
Have some cooking.
Hello,
Thank you for the recipe! Isn't 2 tablespoons salt a lot too much? I will try it with teaspoons and see what happens.
Thanks again!
Ethan
Hello Ethan,
I love that name: Ethan.
Yes, it is 2 Tablespoons, but you can always check the salt before placing the meat inside the casings by cooking a little portion of it in a skillet and also taste if the seasoning of herbs and spices are to your liking.
Happy cooking and thank you for stopping by.
Mely
Hola,
Quisiera saber si tienes la receta para solo 1 lb.
Ya que en mi casa solo somos mi esposo y yo.. y 2 lb se me hace mucho para los dos..
Otra pregunta.. es posible quitar la grasa.. para hacerlo uno poquito mas saludable.. jejej..
saludos
Bere
Hola Bere,
Gracias por visitar el blog. Para hacer una libra de carne solo usa la mitad de los ingredientes, con respecto al sazon de las especias eso lo puedes ajustar a la hora de cocinar el chorizo si sientes que es muy poco la mitad de lo que dice la receta. Puedes evitar el uso de la grasa, solo asegurate de guardar el chorizo una vez hecho en el congelador y a la hora de cocinar le agregas un poco de aceite al sarten donde lo pienses guisar para evitar que se te pegue.
Dos libras no es mucho chorizo, si te animas a hacer las dos libras solo guardalo en pequenas cantidades en el congelador y asi solo sacas lo que vayas consumiendo. El chorizo te dura hasta 6 meses en el congelador.
Si tienes alguna otra duda por favor dejame saber.
Saludos y que sigas cocinando rico!
Hola Mely,
OMG! este "homemade" chorizo esta super rico! nada mas hize la mitad y me salio estupendo. Muchisimas gracias por compartir todas tus recetas, te lo agradezco de todo corazon.
bye,
Oyuki
Hola Oyuki,
No sabes que gusto me da que te haya gustado. Guardalo en el congelador en porciones pequenas y te dura bastante tiempo. Ya sabes que lo puedes cocinar con huevo, papas, en salsa, en tortas, bueno tu has de saber mejor en que te gusta cocinarlo.
Saludos y gracias por visitarme.
Recomiendo que lo que guarden en el condelador lo envuelban en aluminio. La carne se conserva bien y no sufre las quemadas del hielo cunado se deshiela. Y les durara mas tiempo en el congelador. Gracias por la receta.
Oscar
Hola Oscar,
Gracias por ese idea de usar el aluminio para proteger carne. Y gracias por pasar a visitar, espero verte pronto otra vez por aqui.
Hi,
I tried your recipe (and actually I doubled it), and I'm somewhat surprised at the amount of vinegar, and the strong taste it leaves. The chorizo is good, but that darn vinegar taste subdues the peppers and other spices. Does that seem right to you? Did I do something wrong? Would doubling the recipe mean I should have used less vinegar?
Thanks for the recipe, and thanks in advance for any thoughts you might have!
Hello kcrake,
You know the same feeling happened to meet the first time I tried. I was sure I did something wrong.
The vinegar will drip from the chorizo casings while hanging and during the next days, the chorizo will dry a little but the peppers and spices flavors will be there. If you didn't use the casings and have the chorizo in a container the vinegar will separated from the meat just drain it. It needs the vinegar to cure but will release it with the passing days even in the fridge unless you freeze it right away.
I do hope this works for you, and thanks a lot for stopping by.
Have a great day!
Hey kcrake,
Just a question:
Isn't that a lot of chorizo? When I make this recipe it last 6 months since we are a small family.
Yep, it was (is) a lot. I make sausage once or twice a month, and since my sausage stuffer holds 5 lbs, I tend to adjust recipes to make that much (or close, anyway). It just seems like with all the mess and cleanup involved, I might as well make enough to make it worth the time.
I also tend to give some away to friends and neighbors.
What you described about the vinegar is exactly what happened. It separated from the meat, and I poured it off. Still, I might try just a bit less next time I do this.
Thanks again!
KC
como le ago para sacar la receta en espanol
Hola,
I made the chorizo for the first time, it tastes just as I remember it.
I can't thank you enough.
Juan M.
I live in Greeley, CO. Does anybody know of a place where I can buy chorizo like you all are makin? I'm 70 years old and remember eating some real good tasting chorizo. Can't buy anything like it anymore.
Thanks for any help!
John
Hello John,
I made some phone calls and this is what I found out in Greenley, CO. The Avanza Supermarket has a meat section "carniceria" and they sell chorizo made by their mexican employees. Since I have not taste it, I can't tell you if the flavor will be the one you are looking for but why don't you give them a try.
This is the address:
3635 W 10th St, Greeley, CO (Between 36 and 37)
(970) 351-0727 1.5 mi W
I hope this helps.
Saludos,
Mely
hola mely estoy fasinada pues no se como di con tu blog buscando una buena receta de como preparar un buen chorizo,casero y la verdad que lo prepare y me salio muy sabroso.gracias por tomar tu tienpo para conpartir esas buenas recetas con todos nosotros.un besoy abraso de tu nueva amiga mary saludos de aqui arlington,texas,va!!!!!!!!!!!!!!!by.
Hola Maria,
Que gusot saber que te quedo sabroso el chorizo.
Un abrazo para ti tambien y gracias por tu visita.
Melt
so the chiles are dry? this sounds fabulous. I had chorizo once and I loved it. I bought some in the store but it was awful, very greasy and fatty. I was wondering about making it myself. And I could just make it into patties, instead of putting it in casings?
Hello Trish,
Yes, you could make them into patties and freeze them.
Saludos,
Mely
Hola Mely,
Thank you for your recipe. I am not using the fat. Can we mix cooking oil in the meat before cooking? Or does it have to be in the pan?
Thank you,
Maria
Hola Maria,
You can definitely add the oil until cooking time. The pork fat helps preserve the meat. If you are not using it try to keep the chorizos in the fridge as soon as you make the mixture of the meat with the spices.
Thanks for stopping by and come back again.
Happy cooking!
Mely
Thank you so very much, can't wait to try it!!!
-Maria♥
Mely,
I made it and it is delicious!!!!!
Thank you so much!!!
All the best,
Maria♥
Hi! Maria,
Thanks a lot for stopping by and letting me know. I like to know how a recipe turns for other cooks.
Happy to know you like it.
Mely
omg you can make them yourself?? that's going to save me so much money! i'm definitely bookmarking this! thanks!
Hi – I am really glad to discover this. great job!
Excellent recipe! We tried at home for the first time. It is really good! Excelente receta! Que bueno que estas compartiendo el sabor Mexicano con todo el mundo.
Hola Mely!
Gracias por la receta! Me choca ir a los mercados mexicanos para comprar chorizo de res. Muchos los venden con los desechos o con mucho gordo y nervio. Encontre un mercado, Henrys en San Diego, que es sabroso pero me queda lejos!
Hola Lyss,
Se me hizo curioso saber hace tiempo que en California venden el chorizo con carne de res y molida mu finita. Cuando puedas ir a comprar el que te gusta de San Diego aprovecha a comprar suficiente para congelar.
Y si algun dia te animas a hacerlo en casa esta receta no falla.
Saludos y gracias por tu visita.
Mely
Hola Mountainnb,
Mchisimas gracias por tomarte el tiempo de visitar la pagina y dejarnos tu amable comentario.
Saludos donde quiera que estes.
Mely
Use apple vinager instead of the white vinager and you won't have that vinager taste
This recipe looks awsome!!! I love chorizo and certainly going to try this! I saw a Rick Bayless show a while back and his chorizo recipe seemed too simple and after I read yours, this certainly looks incredible and I'm sure it will be delish!!! I like my chorizo plain. I brown some onion with a LITTLE oil, add a few links of chorizo, brown it for a few min, then I add chunks of tomato and continue to cook it 'til done. You can make tacos, sopes, tostadas…you name it!!! I will keep you posted. Thanks again.
Gustavo in Yorba Linda, CA
I LOVE YOUR RECEPE IT TESTE REAL GOOD AND THE INSTRUCTIONS WERE EASY TO FOLLOW
Hello Martha,
I am so glad you like the recipe.
Mely
I really want to try this, but have a question for you. I live in the Caribbean, and the thought of leaving the sausage out for a day in a non air conditioned house scares me…. will the chorizos be ok(food safety wise) if I do that? I know you cook the meat, but that just sounds scary.
Hello Alexandra,
I understand your concerns, the vinegar helps to cure the meat but you can just leaven them for some hours outside. Sometimes I just leave them for 4 hours and then keep them hanging in my kitchen.
I have a question, I don't eat pork. Can the same recipe be used with ground chuck? I've been looking everywhere around here & no one sells beef home made choriso only pork. ;(.
Thanks.
Sandy, from chicago
Hello Sandy,
Yes, you can make it with beef if you want and also with chicken.
I had tried the chicken chorizo and it really taste good.
Saludos,
Mely
Mely, do you have a recipe for green rice? Had some at someones house & was embarassed to asked for the recipe. 😉
Thank you.
Sandy, chicago.
Mely,
Gracias el arroz salio super delicious! Lo ise con tilapia, ensalada y seasoned corn kernels.
Gracias!!
Que bueno que te gusto Sandy.
Sabes, volviendo al asunto de hacer el chorizo con carne de res, me acorde que en Tamaulipas y en San Luis Potosi venden chorizo de vibora cascabel. Solo una vez lo probe ya que una compañera de escuela lo comia para ayudarla a remediar su problema con el acne.
Saludos,
Mely
Wow! Aque sabe? Is it good?
Saludos
Sandy 😉
Hola Sandy,
Solo recuerdo que sabia a chorizo sin ese saborcito que le da la grasa del puerco. Y como lo hacia revuelto con huevo, pues no se sentia mucho la diferencia.
Saludos!
Mely
Hola! every recipe you post looks delicious. My husband and I make this chorizo recipe last weekend. The taste is amazing! Me gusta mucho este blog, muchas felicidades. Ya he hecho varias recetas y todas han salido muy ricas :)Yo soy de Monterrey y vivo en Canadá. Quiero hacer este chorizo pero no encuentro chile ancho. ¿Sabe alguien si lo puedo reemplazar con algo más, o de qué forma puedo hacer el chile ancho yo misma? Se me estaba ocurriendo que tal vez sea igual que hacer tomates deshidratados. Saludos!
Hola!
Muchas felicidades por tu blog. Me gusta muchísimo! Yo soy de Monterrey y quiero hacer esta receta. Sin embargo, nunca he visto que vendan chiles anchos en donde vivo (en Vancouver). ¿Hay alguna sustitución para este ingrediente? Ojalá y si!
Hola Diana,
Que gusto que me esccribas. Mira para el chorizo puedes usar solo chile guajillo o tambien chile Nuevo Mexico. Y si de plano no encuntras ninguna usa pimenton-paprika. En Mexico hay carniceros que solo le ponen pimenton. El sabor no va a cambiar mucho.
Espero luego me dejes saber como te quedo.
Saludos,
Mely
Making this with wild hog, and garden fresh jalapinos
6 # of wild hog ham meat.1and a half pounds of commercial pork fat. And your recipe. Should be a on spot deal. Thanks for your help. I had to use 12 jalapinos ; as could not find the type of peppers in your recipe " the 8 " you mentioned.
Hello Tim,
I am sure those chorizos will come great any way. In Mexico we also have green chorizo with a very different taste but still delicious. You can also use hot paprika powder or ancho pepper powder instead of the dry peppers.
Please let me know the end results.
Happy cooking!
Mely
I had all of your ingredients but the 8 peppers.
Authentic flavor. Little to no grease left in pan. Meat is still moist.
THANK YOU!!!
COLETTE AND TIM PARKER.
NORTHWEST OKLAHOMA.
Thanks for letting me know the outcome. Now other people that also have a hard time finding the dry peppers can experiment with jalapenos.
Thank you Parker family.
Mely,
just a couple of questions before I try this:
From the directions of soaking the chiles in water I am assuming that I should use dreid chiles. Is this correct?
I have seen a very similar recipe which calls for apple cider vinegar instead of white vinegar. Will this work, and will I need to adjust the drying/curing process?
Hello Stephen,
This recipe use dry peppers. And you can used Apple cider vinegar, some people prefer it than white vinegar. The process for curing drying doesn't change.
Enjoy!
Mely
I would love to try this. I would like to make a ground turkey version. What kind of fat would I substitute? Do I have to cure it outside the reftigerator and if I don't, do I need to use the vinegar? Does this combo of spices taste just like the store bought ones (I live in Los Angeles). Thanks so much for sharing your authentic recipes!
Hello Kristina,
Is you are using store bought ground turkey meat, chances are it already has some fat from the same turkey. I know on must packages it says: lean Turkey meat, but the chorizo must have some form of fat to be preserved. And yes it also needs the vinegar, other wise it will turn rancid very quickly. Unless you freeze it right away, then it will last for a longer period of time.
The curing time hanging the chorizos in a airy environment will help to release extra moisture and vinegar (there will be some drippings), plus it is essential to cure an add
the characteristic flavor of a Mexican Chorizo.
The mix of spices would give you a Chorizo that tastes just like the ones sold in Mexico.
Happy Cooking,
Mely
Saludos, Mely.
Tengo una duda en la parte de "ground pork fat". En el blog de Nora esa parte fue traducida como "grasa de puerco (lardo) molida o picada finamente".
Vivo en Mexico, no se mucho de cocina (apenas aprendiendo). No habia escuchado ese termino. Supongo que no es manteca de cerdo. Y "lard" tengo entendido que es la manteca vegetal hidrogenada (la que normalmente se usa para hacer tortillas de harina).
Asi lo pediria en una carniceria? Como grasa de puerco? Es algo diferente a la manteca, verdad?
Hola Juan V.
La grasa que indica la receta y que es necesaria para la conservacion del chorizo, yo uso la grasa que tiene el puerco pegada a la piel. Como se aprecia en la foto del enlace:
http://www.johndellavecchia.com/wp-content/uploads/2013/03/DSC_1049.jpg
En Estados Unidos, se le llama "lard" a la manteca de puerco, la que se produce al derretir la carne grasa del puerco como cuando hacemos carnitas o chicharrones. La que comunmente agregamos para hacer tamales o gorditas. Quizas por eso tradujeron la palabra "lard" como lardo. Pero esa no es la que necesitas, la que necesitas es como la que se aprecia en la foto del enlace de arriba.
En caso de que no la encuentres compra carne de pierna de puerco molida gruesa ya que esa tiene mucha grasa ya revuelta.
Espero te sirva la respuesta, por cualqueir otra duda no dudes en enviarme un correo.
Saludos
Mely
Que bonito blog! se me antojo todooooo!. Excelente guia para cocinar autentico!
Me ha gustado mucho tu receta. Yo habia buscado por todas las tiendas latinas chorizo de res, al fin encontre uno pero tenia un sabor raro tipo barbacoa! Hoy por fin me anime hacerlo, aunque me faltaron 2 especias me salio riquisimo.
Hola Sayra,
Que bueno que te gusto la receta. Y muchas gracias por tomarte el tiempo de pasar a dejar tu comentario sobre tus resultados.
Saludos!
nice post
So excited to try this with venison. We are hunters and the season is near! P.S i am so addicted to your blog and my husband could not be more happy lol
I miss venison.
Happy cooking!
Mely,
I saw in one of your replies that you can use beef and chicken instead of pork to make this chorizo. What kind of fat would you use with these meats (especially the chicken)?
Gracias,
Eliseo
Hola Eliseo,
Personally, I would add beef fat to the beef chorizo. And no fat to the chicken chorizo. Without the fat, you will need to use the chicken chorizo as soon as possible or store in the freezer. And add oil to cook it. Actually, this is called chori-pollo in some places. Are you planning to use the casings?
I wasn't planning to, as I always cook the story bought chorizo without the casing. Is there any benefit to the casing?
Hello Eliseo,
The casing are useful if you are curing the chorizo, curing the chorizo will render a better flavor. But, to cure the chorizo you will need to add fat to the meat.
I've tried a few different recipes over the years and think this one is the best. I do have a #10 sausage stuffer but I see no reason to stuff it in to casings. Most recipes call for it to be loose and many markets sell it in bulk form. I used a 4.3# pork butt and 2# of back fat. The extra fat is what is needed for that beautiful grease to run down your arm. THAT is what makes good chorizo. I store it zip bags, one pound at a time. I cook three to four ounces every morning with two eggs, a jalapeno and some onion. Throw that in a flour tortilla with some cheese and you have the start of a wonderful day.
Mike Guappo,
Hello Mike,
I'm so glad to know you enjoyed the recipe, it was giving to my by one of my younger sister many years ago while she was studying about the Chemistry of foods. When you use the casings and hang the chorizo for a couple of days, the flavor changes after being cure without refrigeration for that time. The flavors are enhanced, I hope you try it sometime.
Saludos and happy cooking!
PS, Now, I want some chorizo with eggs! 😉
I just made this and agree it's delicious. The salt is definitely on the high end but it's what you need if you want to dry it raw. However if you just want to eat it as fresh chorizo, you can cut it to a third (i.e., 1 tsp per pound or 2 tsp for this recipe). I'll make it again.
I made this for one pound of packaged ground pork, so I cut the spices in half. I'm from Texas but live in Arizona, no good chorizo to be found out here. Everybody in Texas uses Chorizo De San Miguel, it's the best. I found the taste similar, but the taste of the pork seems to be better than the san Miguel. They probably use junk pieces of meat. Next time Ill use my grinder and stuffer with some pork butt and make a larger quantity with natural casings. Thank you!
If you're in the Phoenix area, the best place for good chorizo (and hot, huge, fresh tortillas made with lard) is Carolina's at 1202 E Mohave Street.
I haven't tried your recipe yet, since I just came across it. I am from Texas, La Frontera as we call it. Across the state of Coahuila and the cit of Piedras Negras. I read your recipe and since I to have a Kitchen Aid I intend to try this recipe, have tried others before and typically use a chorizo called APCO, from San Antonio. I grew up with that but am always searching for more authentic, regional or home made recipes. I will try this and let you know how it came out, thanks for sharing. Mi abuelita viene de Monterrey pero llego a los EEUU muy chica que nunca cocino con las recetas de su mama que fallezo durante su juentud. !Gracias!
Hola Mely, quiero tratar esta receta de chorizo, yo vivo en Montreal y no encuentro por ningún lado buen chorizo,
mi pregunta es si es necesario usar los casings, podría solamente guardarlos en bolsitas de plástico, sacarles el aire y congelarlos sin curar?
Hola Lety,
Si los puedes hacer, aunque como no se curaría bien el chorizo, trata de dejarlo en el refrigerador ya preparado y sin embolsar por unos dos días. Vas a ver que va soltando líquido, ese líquido se lo quitas, y ya después lo guardas en bolsitas en el congelador.
gracias, lo voy a tratar
Mely, thanks for your recipe!! We have loved it, and we make it a few times a year in bulk, here’s our quantities (note the addition of the chipotle peppers):
16 lbs. ground pork
2 lbs. ground pork belly fat
8 tablespoons salt
30 guajillo peppers
22 ancho peppers
6 chipotle peppers
2 cups white vinegar (may need to add more)
1 cup paprika
20 garlic cloves, peeled and minced
6 bay leaves (I now use powdered bay)
1 tablespoon ground black pepper
3 tablespoons ground cumin
4 tablespoons Mexican oregano
2 teaspoons dry marjoram
4 teaspoons coriander seeds
2 teaspoons dry thyme
15 cloves
3 teaspoons ground allspice
Hello, Paparon
Thank you for sharing this valuable information with our readers.
I have an abundance of ground pork from a pig we slaughtered recently, and decided to try my hand at making chorizo. I am so glad I found this recipe! The blend of spices and peppers made the perfect flavor. Even more tasty than the chorizo at the local market. I let it sit in the refrigerator for a day and then cooked it instead of stuffing into casings. We ate it in tacos. Next time I will cut the salt a little if I don’t plan on stuffing it, but I will use this recipe again and again. I am so happy I can make my own chorizo now! Gracias Mely!
Hello Margaret,
Thank you for taking the time to come back and let me know about your experience using the recipe for Mexican Chorizo. I’m so glad to know you like it. Check all the recipes using chorizo here in the blog. RECIPES WITH CHORIZOhttps://www.mexicoinmykitchen.com/?s=CHORIZO