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Mexican chorizo in a red bowl with a fork on the side.
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5 from 4 votes

Homemade Mexican Chorizo

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 mins
Cook Time10 mins
Total Time15 mins
Course: breakfast, lunch, dinner
Cuisine: Mexican
Servings: 10
Calories: 312kcal

Ingredients

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

Calories: 312kcal | Carbohydrates: 15g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 149mg | Potassium: 640mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4223IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg