Homemade Mexican Chorizo (Fresh Pork Sausage)

Homemade Mexican Chorizo (Fresh Pork Sausage)
Mexican chorizo is a tasty fresh pork sausage stuffed with chilies, garlic and other seasonings. Unlike the Spanish sausage with the same name Mexican chorizo sausage needs to be cooked and you can find it along with the other fresh sausages in many grocery stores. Of course it is also easy to make at home, you pretty much just need to soak the chilies, puree them and mix them and the seasonings into some ground pork and let it sit in the fridge overnight. Of course you can stuff the chorizo into sausage casings but I generally just prefer to cook it like any ground meat in a pan, breaking it up. Chorizo is really convenient to have on hand since you just need to cook it in a pan and you are ready to go. Like a lot of Mexican meats it can be used in a lot of different dishes from tacos to quesadillas, tostadas, queso fundido or even just mixed in with your scrambled eggs for breakfast. Check out below the recipe for some tasty ways to use Mexican chorizo sausage.


Enjoy fried up with some potatoes!

Crispy Fried Chorizo and Potatoes

Homemade Mexican Chorizo (Fresh Pork Sausage)
Homemade Mexican Chorizo (Fresh Pork Sausage)

Homemade Mexican Chorizo (Fresh Pork Sausage)

Prep Time: 5 minutes Cook Time: 5 minutes Sit Time: 20 minutes Chill Time: 8 hours Total Time: 8 hours 30 minutes Servings: 8

A super quick and easy homemade Mexican style fresh chorizo pork sausages just packed with flavour and chili heat!


ingredients
  • 2 dried ancho chilies, stems and seeds removed
  • 2 dried guajillo chilies, stems and seeds removed
  • 3 cloves garlic
  • 1/2 cup onion, diced
  • 1/4 cup cider vinegar
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin, toasted and ground
  • 1/2 teaspoon coriander, toasted and ground
  • 1/8 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground pork
directions
  1. Lightly toast the chills in a pan, add enough water to cover, bring to a boil, turn off the heat and let them soak until softened, about 20 minutes, before pureeing in a blender or food processor along with the vinegar, garlic and onion.
  2. Mix everything throughly, wrap and let sit in the fridge overnight before using within 3 days.

Option: Change the number of chilies or the variety of chilies.
Option: Change the amount or varieties of spices to taste!
Nutrition Facts: Calories 326, Fat 24g (Saturated 8g, Trans 0), Cholesterol 81mg, Sodium 346mg, Carbs 5g (Fiber 1g, Sugars 1g), Protein 20g
Nutrition by: Nutritional facts powered by Edamam

7 comments:

Anonymous said...

Kevin these look delicious, and like a lot of work. Your photos are fantastic.

Tieghan said...

I love that you made you own chorizo! I have to try this!

Christian Simple said...

Yummy!! Its was their country trademark and I want to try this. Thanks for sharing us!! personal chef in austin tx

Bibs @ Tasteometer said...

Kevin, Spanish Chorizo comes in both types. 1 needs cooking and the other is a no cook version

Rasute said...

When making tacos at home I use chorizo with low-fat ground turkey. Luckily, authentic chorizo is easy to find in my neck of the woods. It's been a hit with our family for the past 2 years.

Unknown said...

amazingly similar to Rick Bayless' recipe

Unknown said...

amazingly similar to Rick Bayless' recipe

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