Homemade Mexican Chorizo

Mexican chorizo in a red bowl with a fork on the side.

5 from 5 votes

Here is a spicy and delicious recipe for Homemade Mexican Chorizo. Great for breakfast, lunch, or dinner for anytime you want a taste of Mexico in your kitchen.

Prep Time5

Cook Time10

Total Time15

Course: breakfast, lunch, dinner

Cuisine: Mexican

Servings:

Calories: 312kcal

Author: Maggie Unzueta

Ingredients

4 ancho chile dried
4 guajillo chile dried
6 chile de arbol dried
1 tablespoon coriander seeds
1 ½ tablespoon cumin seeds
2 tablespoon dried oregano
½ tablespoon peppercorns
2 cloves whole
1 tspn anise seeds
1 2-inch piece whole cinnamon
4 tablespoon garlic powder
1 tablespoon ground annatto
1 tspn chipotle powder
2 tspn salt (add more if needed)
6 tablespoon apple cider vinegar
2 lbs ground pork

Instructions

Cut off the stems off and remove the seeds from the dried ancho chiles, guajillo chiles, and chile de arbol.
Toast all the chiles. About 1 minute on each side.
Remove from the pan and set aside.
To the pan, add the coriander seeds, cumin, oregano, peppercorns, cloves, and anise.
Stir frequently with the a spatula, making sure they don’t burn.
Do this for about a 6-7 minutes.
Remove everything from the pan.
To a grinder, add the toasted chiles, the toasted spices, cinnamon, garlic powder, annatto, chipotle, and salt.
Grind until it forms into a powder form. You might need to do this in stages.
In a large bowl, combine the ground spices with the pork and vinegar. Mix well.
You might need to cook some of the chorizo to taste for salt and other seasonings. Add salt if needed.
Cover and refrigerate overnight before use.

Video

Notes

HOW TO STORE CHORIZO

Place in a plastic bag.
Remove as much of the air as possible.
Freeze for up to 6 months, if stored well.
Thaw completely before using.

You can swap out the pork for beef, even tofu.

Mexican Chorizo is the same as Spanish Chorizo. The two are not interchangeable.

Nutrition