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Mexican Chorizo

Mexican Chorizo

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James

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

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Nutrition

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  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  2. Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
  3. Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
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Reviews

Hazel
66
4/18/2011

This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!

Christina
58
11/17/2011

EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that I had to cook up some more for him to eat, lol. I just divided it into approx. 1/2# portions and froze it that way, so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo, but had all the flavor. Definitely will be using this recipe again! Thanks for sharing. :)

caguilar
41
4/16/2012

I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters.