Homemade Mexican Chorizo
Discover the bold, smoky flavors of **Homemade Mexican Chorizo**, a richly spiced sausage made from fresh ground pork and an authentic blend of spices. This easy recipe features toasted guajillo chilies, aromatic paprika, cumin, oregano, and a touch of cinnamon for a uniquely complex flavor profile that’s impossible to resist. Mixed with a splash of apple cider vinegar and garlic for a zesty finish, this chorizo is a versatile addition to tacos, breakfast scrambles, or your favorite Mexican dishes. With just 30 minutes of prep and a short cook time, you can enjoy the vibrant taste of homemade chorizo while knowing exactly what’s inside. Refrigerate or freeze for future use, making it a perfect meal prep star.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons apple cider vinegar
- 5 chilies dried guajillo chilies
- 2 tablespoons paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 4 cloves garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- 0.25 cup water
Instructions
Heat a dry skillet over medium heat and lightly toast the dried guajillo chilies for 1-2 minutes per side, being careful not to burn them. Remove from heat.
Remove the stems and seeds from the chilies, then place them in a bowl of hot water to soak for 10 minutes until softened.
Drain the chilies and blend them with the water until a smooth paste is formed. Set aside.
In a large mixing bowl, combine the ground pork with apple cider vinegar, guajillo chili paste, paprika, cumin, oregano, ground coriander, cinnamon, allspice, minced garlic, salt, black pepper, and smoked paprika (if using).
Mix thoroughly with your hands or a spoon until the spices are evenly distributed throughout the meat. Add water a little at a time if needed to ensure a smooth and well-mixed consistency.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
To cook the chorizo, heat a skillet over medium-high heat. Add the chorizo mixture and cook, breaking it up with a spoon, until the meat is browned and cooked through, about 7-10 minutes.
Use immediately in your favorite recipes, or store uncooked chorizo in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 4.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
