Here’s a homemade chorizo recipe—bold, smoky, and perfect for tacos, eggs, or casseroles 🌶️🥩
(This is Mexican-style fresh chorizo, meant to be cooked.)
Homemade Mexican Chorizo
Ingredients
- 1 lb ground pork (or pork + beef)
- 2 tbsp chili powder (ancho or New Mexico preferred)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if you have it)
- ½ tsp cinnamon (optional but traditional)
- ½ tsp ground cloves (optional)
- 1 tsp salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp olive oil
Instructions
- Mix
- In a bowl, combine all ingredients thoroughly.
- Use your hands for best texture.
- Rest (Important!)
- Cover and refrigerate at least 4 hours, preferably overnight, to develop flavor.
- Cook
- Brown chorizo in a skillet over medium heat.
- Break it up as it cooks.
- Cook until fully done and slightly crispy (8–10 minutes).
How to Use
- Tacos & burritos
- Breakfast with eggs & potatoes
- Stuffed peppers
- Quesadillas
- Mixed into rice, beans, or pasta
Tips & Variations
- Spicier: Add cayenne or chipotle powder.
- Milder: Reduce chili powder and paprika.
- Lean option: Use ground turkey or chicken (add 1 extra tbsp oil).
- Sausage links: Stuff into casings if desired (still cook thoroughly).
Spanish Chorizo (Quick Note)
Spanish chorizo is cured and smoked, not fresh. If you want that version, I can give you a smoked or dry-cured recipe too.
Want a chorizo & potato, breakfast chorizo, or slow cooker chorizo dish next? 😄
