Home » Recipes » Mexican Chorizo Recipe
by Mike Hultquist · · 83 Comments · Jump to Recipe
This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.
Homemade Mexican Chorizo Recipe
We're making homemade Mexican Chorizo in the Chili Pepper Madness kitchen, my friends, and it is fantastic! If you've never made homemade chorizo, it's time to start because I think you're going to love this recipe.
Mexican chorizo is a highly seasoned sausage used in many well known Mexican dishes. There are many different types of chorizo in the world, each varying from region to region.
Spanish chorizo is well known, though different in preparation, as it is a cured sausage, where Mexican chorizo is more commonly served fresh, or uncured.
It's an incredibly versatile ingredient. You'll find it used to make tacos and burritos, breakfast tacos, mixed into scrambled eggs, topping for tostadas, and so much more.
You can find chorizo in many grocery stores in the Mexican aisle. Store bought chorizo is great, and there are many brands available for you to try.
However, you'll fall in love with making your own as you can better control the overall flavor and texture of your chorizo.
When it comes to pork sausage, chorizo is king, and I can't get enough of it.
Let's talk about how to make Mexican chorizo, shall we?
Mexican Chorizo Ingredients
- Ground Pork. Pork is more traditionally used in most chorizo recipes. With Mexican chorizo, you can use other meats, like ground beef, chicken, turkey, even tofu, though pork remains the most popular.
- Paprika. I like smoked paprika or hot paprika, though any paprika will work.
- Cayenne.
- Ancho Powder. You can use rehydrated anchos, pureed, or freshly ground whole pods.
- Guajillo Powder. You can use rehydrated guajillos, pureed, or freshly ground whole pods.
- Garlic Powder. Fresh minced garlic is great, too.
- Cumin. I prefer to toast and grind my own cumin seeds for more pronounced flavor.
- Oregano.
- Coriander.
- Mexican Cinnamon.
- Ground Clove.
- Red Wine Vinegar.
- Salt and Pepper.
How to Make Mexican Chorizo - the Recipe Method
The Pork. Add the ground pork (or other grounds meats) to a large bowl.
The Seasonings. Add all of the seasonings and vinegar.
Hand Mix. Hand mix the ingredients into the meat until uniformly mixed.
Boom! Done! Spicy Mexican chorizo is ready to go! At this point you can package and freeze it, or you can cook it up and get to making all sorts of wonderful spicy recipes. What are you making?
How to Cook Chorizo
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chorizo and cook, breaking apart with a wooden spoon, for 8-10 minutes or until cooked through.
Garnish and serve. Perfect for making chorizo tacos, burritos, Mexican tortas, adding to soups, stews, stuffed peppers, just about any of your favorite spicy foods.
Storage Information
Store your uncooked Mexican chorizo in the freezer in sealable freezer bags or containers. It will last months in the freezer.
I like to wrap mine in plastic in sausage shapes like they sell in stores. However, you can also flatten the meat into baggies to optimize your freezer space.
This is a chorizo rojo recipe, and no casings are needed to enjoy it.
Recipe Tips & Notes
Best Pork for Chorizo. Fatty pork is best for delicious chorizo, like ground pork shoulder or pork leg, or a good 70/30 ground pork mixture.
You can use leaner pork for a lower calorie version, though you may sacrifice flavor.
Consider grinding your own pork to make your own special blend.
Other Meats. You can use other meats to make Mexican chorizo. Beef is particular popular, and fattier parts are more flavorful, but you can also make chorizo with ground chicken, ground turkey, other meats and tofu.
Green Chorizo. Green chorizo is a version of Mexican chorizo made with tomatillos, cilantro, chili peppers and garlic. You can easily incorporate these ingredients to make your own.
Season to Taste. Chorizo is a highly seasoned Mexican sausage, so feel free to adjust the seasonings to your own preference.
I've included a lot of seasonings with this recipe, but add in more if you'd like, or you can dial it back. Consider more cayenne for spicier chorizo, or even hotter chili peppers.
Other Seasonings. Recipes vary from cook to cook. Other popular ingredients I have seen in Mexican chorizo recipes include pork fat or lard, dried chiles, cinnamon, cloves, red peppercorns, onion, mustard powder, Mexican oregano, other chile powders, and others.
That's it, my friends. I hope you enjoy my homemade Mexican chorizo recipe. Let me know if you make it and how you spiced it up. I'd love to hear how it turned out for you.
Cookbook Recommendations
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
My Favorite Chorizo Recipes
- Queso Fundido
- Chorizo con Huevos (Mexican Chorizo and Eggs)
- Papas con Chorizo (great side dish!)
- Chorizo Stuffed Peppers
- Mexican Rice with Chorizo
- Sopa de Fideo
- Charro Beans
- Migas
- Chilaquiles
- Turkey-Chorizo Burgers
Try Some of My Other Popular Mexican Recipes
- Rajas Poblanas
- Mexican Picadillo
- Beef Enchiladas
- Sofritas
- Mexican Rice
- See all of my Mexican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Mexican Chorizo Recipe
This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.
Course: Main Course
Cuisine: Mexican
Keyword: ancho, cayenne, chorizo, guajillo, paprika
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Calories: 369kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 19 votes
Leave a Review
Ingredients
- 1.5 pounds ground pork fatty is best, or use ground beef or other ground meats
- 2 tablespoons paprika
- 1 tablespoon cayenne
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon Mexican cinnamon
- 1/2 teaspoon ground clove
- 2 tablespoons red wine vinegar
- Salt and pepper to taste (1 teaspoon each)
Instructions
Add the ground pork (or other grounds meats) to a large mixing bowl.
Add all of the seasonings and vinegar. Hand mix the ingredients into the meat until uniformly mixed.
Store until ready to use or cook immediately.
Video
Notes
Nutritional information will vary based on the pork or other meat being used.
You can process the chorizo in a food processor to make it more like some chorizo brands you purchase in grocery stores, like pate-like.
How to Cook Chorizo. Heat 1 tablespoon vegetable oil in a large pan to medium heat. Add chorizo and cook, breaking apart with a wooden spoon, for 8-10 minutes or until cooked through.
Nutrition Information
Calories: 369kcalCarbohydrates: 4gProtein: 18gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 82mgSodium: 769mgPotassium: 432mgFiber: 2gSugar: 1gVitamin A: 2383IUVitamin C: 2mgCalcium: 36mgIron: 3mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 9/30/22 to include new information and video. It was originally published on 10/13/21.
Reader Interactions
Comments
Elissa says
This was so delicious and the family was so impressed, thank you!Reply
Mike Hultquist says
Great! Glad you all enjoyed it, Elissa! Thanks!
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Mario VanWiechen says
just made this chorizo.
used some of it to make a burger, so so good, lots of heatthanks for the recipe
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Mike H. says
You are very welcome, Mario - enjoy!
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Chuck says
Very good 10/10Reply
Liz says
for the ancho powder and guajillo powder you say rehydrate and puree if you don’t have any. do the amounts stay the same ? i want to make this tonight !Reply
Mike H. says
Liz, the amounts generally stay the same, but it's essential to taste as you go and adjust according to your preference since the intensity of flavor can vary between fresh and rehydrated peppers. Let me know how it goes and enjoy the recipe!
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Sue says
Excellent flavour.Reply
Mike H. says
Thank you, Sue - enjoy!
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Doug Doty says
i can't wait to make this as good chorizo isn't available in my area anymore.
When I do, I'm going to make your Spicy Chorizo Chili recipe.
I love chili and chorizo but have never had chorizo chili. Now that's going to change.
Thanks for all of your great recipes!Reply
Mike H. says
Thank you, Doug, I am really excited for you. Let me know how it goes!
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Angie says
How can select only 1lb of pork instead of 1.5 lbs of pork on this website. Hovering or clicking on the scale here does not work. Thanks!
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Mike Hultquist says
Angie, hover over the "servings" number and a slider appears. Drag it to 4 servings for 1 pound pork. Enjoy!
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Angie says
Awesome, it works! Thank you! Math aint my thang! LoL!
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Angie says
Spoke too soon. Now the measurements are all weird. I’ll do my best… Wish the standard recipe was for just 1lb, that would be way easier to convert.
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Mike Hultquist says
Angie, it's easier with 1.5 pounds. Try doubling it, then you can freeze what you don't use for later. Cheers.
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sara says
Hi I cannot get the ancho or guajillo powder... can I use regular or chipotle chilli powder or should I just leave it out? Thanks.
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Mike Hultquist says
Sarah, yes, you can use chili powder for this. An American blend will give you fairly close flavors. You can also include chipotle chili powder for a nice smoky addition. Let me know how it turns out for you. Enjoy!
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Sara says
Great. It was delicious thank-you! I did only half tsp cayenne and half tsp black pepper b4 tasting and that was a good heat for us. I think a tblsp would have blown my head off... I wonder if mine is extra hot or we are just wimps.Reply
Mike Hultquist says
Glad you enjoyed it, Sara. Yes, cayenne is quite hot compared to ancho and guajillo, but glad you adjusted to your personal taste. Best way!
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Bob Hardy says
Try Spices on the web
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Andy says
Sara, I found those spices on Amazon - delivered the next day, fyi.
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Jay says
Will the vinegar cook the meat?
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Mike Hultquist says
No, it's only for flavor, and only a bit is used.
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Andrea says
I love this recipe. My hubby and I can never find good flavored chorizo in the stores and never liked the fact that it was 50% fat. You would think living in Texas you could find something decent, but the last time I found good chorizo in the store was in San Diego, CA.The first time we made it, it was very lean because we were using left over lean ground pork, but the next time we added a little more fat content to it and it was perfect. We gave some to my son and daughter-in-law and they loved it as well.
Thank you for making this available.
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Mike Hultquist says
Excellent! Thanks, Andrea. Yes, I love that we can use as much fat content as we want.
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SA, TX says
you're not living on the right side of Texas if you can't find Chorizo.
San Luis is the best. Driving to an H.E B. might give you more options too.
next time you visit San Antonio, just load up and freeze the extra
thanks to the author for the recipe, never tried to make my own but I will give it a try for fun
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Candi says
I am on weight watchers so I cut up 1.5 pounds of chicken breast and seasoned it. Let it rest in the refrigerator for a few hours then ground it up. The flavor was amazing but heart healthy. Thanks for this recipeReply
Mike Hultquist says
Excellent! So good with chicken! Thanks, Candi. Try it with lean ground turkey as well.
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Jon says
Although I have not tried yours (I will) I have a couple the I use quite a bit. We are currently living in Mazatlan and most of the commercial stuff here is ground too fine and lacks much spice. . There are some markets where good stuff can be found.
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Mike Hultquist says
Thanks, Jon. I'm sure you'll be able to get some great quality chorizo there.
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Kozmo says
Mike, I'm I just started collecting ground peppers for this. You ever try merguez? I just learned about it. It's a spicy North African sausage. I'd love to see a recipe for lamb merguez.
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Mike Hultquist says
I have, Kozmo! I love it. Yes, I should do a series of spicy sausage making.
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cfbcfb says
It's pretty darn good. Theres a place near me that does charcuterie and one of the things she makes is lamb merguez. Delicious.Reply
Rusty Zimmerman says
Mike, I have some enchilada sauce left over can I use it to season the chorizo
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Mike Hultquist says
Rusty, that would actually work quite nicely. Let me know how it turns out for you.
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Rusty Zimmerman says
Mike The chorizo is excellent, I used your recipe for red enchilada sauce, and added 2 tomato,Mexican oregano when I made the sauce. 2 cups of red enchilada sauce to 4# of ground pork
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Mike Hultquist says
Great to hear, Rusty! Very nice!!!
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Robin says
This is the 3rd time I’ve made this delicious chorizo! I’ve tried so many recipes over the years and this knocks it out of the park, nothing beats it! No changes necessary. Thank you for sharing it with us.Reply
Mike Hultquist says
Outstanding! Glad you like it, Robin. I swear by this recipe!
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jamie parisi says
I have 2 pork butts thawing for chorizo. avg size 10 pds. What proportions would i use for green chorizo?
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Mike Hultquist says
Jamie, I need to test exact proportions for green chorizo, but for 10 pounds of pork, I would use 10 roasted poblanos, 10 cups packed cilantro (chopped), 2 cups vinegar, and then the same seasonings used in this recipe (x 6). I hope this helps.
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Gina says
Very good seasoning mix. I added spices to shredded tofu and it was really tasty!Reply
Mike Hultquist says
Wonderful! I love your version! Very nice.
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Brenda Brydges says
Mike, I made this recipe yesterday and gotta tell you, I loved it. Tis perfectly spiced. I didn't have the Guajillo so added extra ancho. I also used hot paprika since it's all I buy. Thank you! My only hope now is that you will make a similar spicy Italian sausage also... Perfect!Reply
Mike Hultquist says
Perfection!! Glad you enjoyed it, Brenda! Glad to help! Homemade chorizo is so good!!!
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Eve Mitchell says
It's good to know that you can actually puree chorizo to make it smoother. My husband loves meat and grilling, and he said that wants to try cooking pork chorizo sometime this week. Our kids are really picky, so I'll help him find a recipe that they might be able to enjoy. http://www.sabrosurafoods.com/our-products/Reply
Mike Hultquist says
Absolutely, enjoy. I have a number of recipes with chorizo on the site.
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Agustin Medina says
I know you encourage us to experiment with ingredients to taste, but it would be helpful if you gave the basic quantity to use to start out. Is that possible? Thank you.
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Mike Hultquist says
Agustin, all of my exact measurements are in the recipe card at the bottom of the post. Please let me know if you can't find it.
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Christine says
Thank you for this recipe! We don't eat sugar, which seems to be an ingredient in EVERY packaged chorizo. Making it myself somehow never occurred to me as an option. Looking forward to adding chorizo back to my ingredient list!
Shopping tip: Asian markets with meat counters always seem to have the best prices on ground pork.
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Mike H. says
Thanks, Christine - enjoy!
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I.M. Ball says
Thank you for the recipe to make chorizo, We don't have it here is S.Africa.
So I can now make all those recipes that need .
Blessings. I.M. BallReply
Mike H. says
I am happy to hear that - enjoy!
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tony miskowiec says
Excellent, made a batch this am. Now that I am retired I spend 6&1/2 months in Phoenix and 5&1/2 months in Northern MN at the cabin. In AZ the stores have a decent mixture but I always have to add something for my taste. In northern MN it's good luck, nobody up here wants that. So it is important that I have a way to make my own. Thanks Mike.Reply
Mike Hultquist says
Agreed, Tony. So good when you can really customize it. I know, I need this on hand ALWAYS. Thanks for commenting!
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Kris says
Hi Mike, Can you tell me how Arbol chile powder compares to Cayenne? I found a good deal on a three pack of Guajillo, Ancho and Arbol and I just wondered if I could use the Arbol in place of the Cayenne for this recipe or if I needed to grab some Cayenne as well. Thanks so much.
Cheers,
KrisReply
Mike Hultquist says
Kris, there are similarities, so you can use arbol powder. Go for it! It would be a great addition for some heat.
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Kris says
Hi Mike,
How does Arbol powder compare to Cayenne? I tried to find it in your types of peppers but didn't find it. I want to order it from Amazon and I found a trio of Guajillo, Ancho and Arbol and wondered if I could substitute the Arbol for the Cayenne. I'm looking forward to making my own Chorizo.
Thanks,
KrisReply
Mike Hultquist says
Kris, they're fairly comparable in het, so either would work. I tend to use arbols a lot because I can grind them myself.
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Charlie says
Hey Mike, Another Great recipe, Love your spicy food recipes. How about a Spicy Breakfast patty sausage recipe?
Thanks for considering.
Charlie.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Charlie! Yes, great idea! I actually make it now and then, spicy, of course. Maybe on the site one day!
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CobyLyn says
Yes please post a spicy breakfast sausage!! And Thank you for this chorizo recipe! The chorizo here in Scotland is not Mexican chorizo, it’s Spanish “choritho” and I’m not really enjoying it as much as good old Mexican chorizo. Looking forward to making the verde version too!Reply
Mike H. says
Awesome. Thanks a lot, CobyLyn - enjoy!
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Rita says
I used your recipe as a guide to make my own. I didn’t have guajillo powder but I had chile de arbol & chiles nuevo Mexico mix that I had prev made. I used half smoked paprika & sweet paprika for balance. I ran out of cayenne so the other half I used Aleppo peppers. It came out chingon!Reply
Michael Hultquist - Chili Pepper Madness says
Awesomeness! I love it, Rita. Glad to help and glad you enjoyed it!
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Brent says
Thanks Mike,turned out excellent my wives new fave for taco's. Will have to double the batch next time. On the hunt for guaillo peppers
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Michael Hultquist - Chili Pepper Madness says
Thanks, Brent! Glad your wife enjoyed it! A favorite here for sure! Good luck with the guajillos.
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Brent says
Hi Mike, I live in Canada & guaillo peppars are hard to find here. Did find dried ancho peppars,have fresh Serrano & Fresno peppars available. what do think would work best for the chorizo
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Michael Hultquist - Chili Pepper Madness says
Hi, Brent. Powders are ideal for making homemade chorizo, but you can grind the dried anchos to a powder. Or, rehydrate them and mix with the ground pork. It will taste slightly different without the guajillo (assuming you are using the other seasonings also). Feel free to add in chopped fresh peppers for some extra flavor/texture. Let me know how it turns out for you.
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Cheryl Hill says
Tastes great! Made my own ground pork using your recipe, and it made a difference, though I'll add a bit more fat (lard, maybe?) since pork is so lean these days. Flavors blend nicely. Thank you.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Cheryl. Yes, one of the keys is getting that fattiness to the chorizo. Glad you enjoyed it.
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Cheryl Hill says
This sounds amazing, Mike. I was going to just grind my dried anchos and guajillos to make the powders, but I notice you mentioned re-hydrating them. Do you have any insights about either/both, especially measurements to use if I re-hydrate. (Or, of course, I could just experiment as I usually do, but this recipe looks too good to screw up.) Also, thanks for the idea about briefly freezing before grinding meat. I usually make a big mess with my manual grinder. Thanks.
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Michael Hultquist - Chili Pepper Madness says
Cheryl, you can use freshly ground. I actually updated the post to make the clear. Either way works great. Let me know how it goes.
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Rick Hyder says
Hi Mike. I have been hoping to find a good Chorizo recipe for a long time. That search looks now to be ended (thanks!). However, I do have one opinion based question for you. The Chorizo I tend to like most also includes the cinnamon and/or clove spices. Those flavors are also what seems missing, for my taste, in many of the versions I have tried in my area. So I hope to be taking your recipe and adding these spices as well. However, since I have never made this, do you have an approximation of how much cinnamon and/or clove I should add to the recipe you gave above? I realize everyone's tastes are different, just looking for a good starting point with them. Thanks for all the great recipes.
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Michael Hultquist - Chili Pepper Madness says
Hey, Rick. Thanks. Yes, cinnamon and clove are common ingredients, and I mentioned that in the notes section. I personally would add in 1/8 teaspoon each, maybe a BIT more cinnamon, then adjust from there. Take notes! After you cook it, see what you think, then add more/less as your taste buds dictate. Let me know how it turns out for you.
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Andra Yoshioka says
Hey Mike, All the years I've been cooking Mexican & Tex/Mex, I have never thought to make my own choriso. Thanks for opening my eyes! Those tacos sure look delicious.
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Michael Hultquist - Chili Pepper Madness says
Thanks, Andra. I greatly appreciate it. I think this will open some new things up for you! You might become the next chorizo maestro!
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Ronald Igo says
Mike, just a comment as we live in Southern Sonora MX in San Carlos Nuevo Guaymas. Masa harina is a fine grind (flour fine) corn product such as is used in tamales. It can also be ground from hominy. It is mostly white in color but can be yellow and of course blue. Wheat flour appears the same grind, very fine but is known as masa de trigo, wheat flour. White flour tortillas are tortillas de trigo, corn tortillas are masa de maiz. Confusing, I can do it, LOL. I really enjoy your site! RonReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Ron!
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col says
interesting. i have never seen chorizo done in a non-sausage form. does make things rather versatile.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Col. Yes, I LOVE this stuff. So good!
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