Main CourseReader rated
DIY Mexican Chorizo
If you love bold, spicy flavors, this homemade chorizo recipe is perfect for adding a zesty kick to your meals. It’s easy to make and brings authentic Mexican taste right to your kitchen.
◷46 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Soften Peppers and Chill Meat
Start by soaking the chile peppers in a bowl of hot water for about 30 minutes, until they’re nice and soft. While that’s happening, pop the pork butt and pork fat in the freezer for half an hour to firm up, and chill your meat grinder too—it makes the whole process smoother.
2
Grind spices and blend chiles
Next, grind the allspice berries and cloves using a mortar and pestle or spice grinder, then set those aside. Drain the softened chiles and toss them into a food processor with the vinegar, blending until you get a smooth sauce.
3
Grind and Mix Meat
Once your meat is chilled, grind the pork and fat through the medium plate on your meat grinder. In a big bowl, mix together the ground meat, chile puree, garlic, oregano, salt, pepper, and cumin. Use your hands to really work everything together for a couple of minutes. Cover the bowl and let it rest in the fridge for at least an hour, or overnight if you have the time.
4
Prepare and Stuff Sausage
While the meat chills, soak your sausage casings in cold water for about 30 minutes. Rinse them by running cold water through the inside using the sink tap to get them ready. Fit the medium funnel onto your sausage stuffer, slide the casing over the tube, and start feeding the meat mixture through. Stop just as the mixture begins to come out, tie a knot at the end, then keep filling the casing, supporting it gently as you go. When you’re done, tie off the other end.
5
Twist and Pierce Sausages
To make links, twist the sausage at regular intervals, switching the direction of each twist to keep them from unraveling. Finally, poke a few small holes in each link with a skewer to let air escape during cooking. You can cook them right away or keep them in the fridge for up to three days.
Why You’ll Love This Recipe
This chorizo is packed with bold, smoky flavors that bring warmth to any dish. Making it at home lets you control the spice level and use fresh ingredients. It’s a fun way to add authentic Mexican flair to your meals.
Serving Suggestions
Serve with warm tortillas, scrambled eggs, or mixed into rice and beans for a hearty meal. It also pairs well with avocado, fresh cilantro, and a squeeze of lime to brighten the flavors.
Storage Tips
Store any leftover cooked chorizo in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before use.
