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Authentic Homemade Chorizo

Authentic Homemade Mexican Chorizo

  • Author: Nancy Lopez McHugh
  • Total Time: 30 mins
  • Yield: 8-10 servings 1x


Learn how to make authentic Mexican chorizo at home and have the perfect ingredient ready to go for delicious tacos, sopes, or frijoles.


Units Scale
  • 1.10 lb. or 500 grams of ground pork
  • 1 tbsp. cumin seed
  • 1 tsp. coriander seed
  • 5 whole cloves
  • 2 bay leaves
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1 tbsp. granulated garlic
  • 1 tsp. sea salt
  • 5 whole peppercorns (or 1/2 tsp. ground black pepper)
  • 2 tbsp. Ancho chile powder OR substitute with a combination of
  • 2 tbsp. paprika mixed with 1/2 tsp. cayenne powder OR
  • 2 tbsp. paprika mixed with 1 tsp. red chili powder
  • 3 tbsp. apple cider vinegar (can substitute with
  • red wine vinegar)


Spice Grinding:

  1. Using a mortar and pestle, begin by grinding the cumin seed, coriander seed, and cloves together.
  2. Crumble the bay leaves into the mortar with your hands and grind them until they blend into a fine powder.
  3. Incorporate the remaining spices, including ground cinnamon, oregano, thyme, granulated garlic, sea salt, and peppercorns (or ground black pepper). Grind or mix them until everything is uniformly combined.

Mixing with Pork:

  1. In a large glass bowl, break up the ground pork using your hands.
  2. Pour in the apple cider vinegar and sprinkle half of your ground spice mixture over the pork. It’s crucial to spread the spices evenly.
  3. Integrate the spices into the pork, ensuring even distribution. Keep adding more of the spice mixture bit by bit, until all of it has been worked into the meat.
  4. Continue mixing until the meat turns a reddish hue from the chile powder, and all the spices are entirely absorbed.

Rest and Store:

    1. Once the chorizo mix is prepared, it’s best to let it rest overnight in the refrigerator. This resting period allows the flavors to meld, leading to a richer taste.
    2. If you’re not ready to use the chorizo right away, consider freezing it. Without casings, you have the flexibility to shape your chorizo into sausages or patties. Maintaining their shape is easy – simply wrap each one in plastic kitchen wrap.
    3. Alternatively, you can portion out specific amounts of chorizo and store them in plastic bags, which lets you defrost only the amount you need later on, without using up the entire batch.
Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.


Gathering Your Ingredients: Prepare all your ingredients. You will need ground pork, various spices including cumin seeds, coriander seeds, cloves, bay leaves, and ground cinnamon. Additionally, you’ll require some herbs, granulated garlic, sea salt, peppercorns, chile powder (with options for substitutes), and apple cider vinegar (with the option of using red wine vinegar).

Preparation Tip: Before you begin, it’s important to note that chili powders can cause a burning sensation to your hands. For this reason, consider wearing plastic gloves during the preparation, especially when handling the chili and the chorizo mixture.

  • Prep Time: 30 mins
  • Category: Main
  • Method: Mixing
  • Cuisine: Mexican

Keywords: mexican, tacos, chile, chili, spicy, chorizo, sopes, frijoles, taco night, homemade, spices

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