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mexican homemade chorizo/chorizo mexicano casero

Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

Cant find good Mexican Chorizo? Don't buy it make it. I have always made my own. Years ago my Grandmother taught me how to make her father's recipe for homemade chorizo. We grew up eating her homemade chorizo. You might think there is a lot of work involved. Trust me in 24hrs your chorizo is ready to eat It's easy I dont make mine in the casings. I freeze mine. In Mexico you can buy chorizo in the casing our buy it fresh made by the pound. I love chorizo with scrambled eggs and potatoes for breakfast in a taco. Best thing you control the salt/fat/spices. Here is my grandmother's recipe. Enjoy

yield 8 to 10
prep time 2 Hr
cook time 20 Min
method Stove Top

Ingredients For mexican homemade chorizo/chorizo mexicano casero

  • 3 lb
    ground pork (buy already ground)
  • 1/2 lb
    ground pork fat if meat is too lean. you need pork fat for flavor
  • 8 lg
    dried chile anchos, seeds & stem removed
  • 3 lg
    dried pasilla chiles, if pasilla are not available use guajillo peppers seeds & stem reomoved
  • 8 clove
    fresh garlic put through a garlic press
  • 1/2 lg
    onion cut in 2 or 3 pieces
  • 1 c
    apple cider vinegar
  • 1 1/2 tsp
    ground cumin powder
  • 1 tsp
    ground cinamon powder
  • 1 Tbsp
    mexican oregano or regular oregano pour into your hand and rub together
  • 1/2 tsp
    ground allspice
  • 1 Tbsp
    good paprika i use spanish or hungarian
  • 2 tsp
    chile ancho powder, usually called chile powder
  • 2 tsp
    chile pasilla powder (optional)
  • 1 tsp
    chipotle powder
  • 1/8 tsp
    ground cloves
  • 1/8 tsp
    ground nutmeg (optional)
  • 1/8 tsp
    ground bay leafs (optional)
  • 1/2 tsp
    ground marjoram
  • 1 Tbsp
    sea salt or a bit more
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
    ground coriander
  • 1 pkg
    smallest available hog casing, soaked in cool water with juice of one lime or lemon then rinsed inside and out. optional
  • 2 tsp
    garlic powder

How To Make mexican homemade chorizo/chorizo mexicano casero

  • 1
    First have you butcher grind 3lbs lean pork meat preferably 2lbs pork shoulder and 1lb pork lion. Ask him to add 1/2 lb ground pork fat. Have him use a course grinding plate if possible. Tell him you want to make sausage so he will know what kind of grind to give you. Bring home meat and refrigerate 24 hours before making the chorizo.
  • 2
    Next tear your dried chile peppers open and remove seeds,veins and stems. When all cleaned rinse in cool water briefly and put into a pot add just enough water to cover chiles, add the onion and bring to a boil as soon as pot boils reduce heat and simmer for 20 minutes. The object is to add just enough water to simmer without adding a lot of water. Watch that your water does not dry out and burn your chiles. After 20 minutes remove from heat and let cool.
  • 3
    Next remove the chiles from the pot and put into a blender add half cup of vinegar and all of the spices, blend on medium until the chiles have been pureed. Keep adding a little vinegar a little at a time until all is pureed to a thick paste. (NOTE: what ever I have put as optional above can be withheld what is not optional must go into the blender for the chorizo to have that special fragrant, rich spicy chile flavor blended with the hearty touch of vinegar. The vinegar and chiles and spices are the key to a great tasting chorizo)and of course it must be pork meat.
  • 4
    Remove the meat from the refrigerator and pour your chile paste mixture over the meat. You may want to use plastic gloves to mix in the paste with the meat. If you have a kitchen Aid mixer use the dough mixer attachment to knead the meat with the chile paste. You may want to add a bit more salt I always do like another teaspoon. While you are mixng the meat add the fresh garlic that you put through the garlic press. If you dont have a press dice garlic very fine and add to the meat. After incorporating the meat, paste and garlic cover with plastic wrap and refrigerate for 24 hours.
  • 5
    After 24 hours remove from the refrigerator take out what you are going to use and you can freeze the rest in zip lock bags. Your chorizo is good for at leat a month for any recipe you want to make.
  • 6
    If you want to stuff into casings you may do so with your kitchen Aid attachment. I prefer to bag freeze and just fry what I need. Above I have pictured my chorizo with scrambled eggs and a hot tortilla for a quick lunch. You can fry the chorizo and accompany it with fried potatoes and eggs or make chorizo tacos with queso fresco and diced onions and tomatoes. Anyway you want to enjoy your Homemade Mexican Chorizo. Buen appetito
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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