Easy Homemade Mexican Chorizo
Serves: 1½ pounds
Authentic in flavor, easy to make, and with ingredients you can trust.
  • 1 lb coarsely ground lean pork
  • 6 oz coarsely ground pork fat
  • 5 cloves garlic, minced
  • 2 tablespoons ancho chile powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • 2 teaspoons dried Mexican oregano
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 tablespoons cider vinegar
  1. Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture.
  2. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid.
  3. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
  4. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
  5. Makes 1½ pounds, divided into six 4 oz. servings.
Recipe by Honest Cooking at https://honestcooking.com/easy-homemade-mexican-chorizo-recipe/