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Homemade Mexican Chorizo (Fresh Pork Sausage)

[heart_this] · Nov 3, 2017 · 8 Comments

Homemade Mexican Chorizo (Fresh Pork Sausage)

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

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
Use in:
Chorizo Queso Fundido
Breakfast Queso Fundido
Chorizo and Egg Breakfast Nachos
Breakfast Chorizo Quesadilla Topped with a Fried Egg
Chorizo Scrambled Eggs Breakfast Tacos
Pumpkin Chorizo and Black Bean Soup
Tinga de Puerco (Pork Tinga)
Pork Tinga Tacos
Pork Tinga Quesadillas
Butternut Squash and Chorizo Tostadas
Pumpkin and Chorizo Soup with Cilantro
Corn Bread Stuffing with Chorizo
Chorizo and Scrambled Egg Burrito
Chorizo and Sweet Potato Tacos with Apple and Pomegranate Salsa
Chorizo and Potato Tacos with Avocado Salsa Verde
Crispy Fried Chorizo and Potatoes
Chorizo and Potato Tostadas with Fried Eggs
Crispy Chorizo and Potato Tortilla Skillet Pizza
Mexican Breakfast Egg and Chorizo Casserole

Similar Recipes:
Taco Seasoned Ground Beef
Mexican Beef and Bean Skillet Rice

Food, Gluten-free, Low-carb, Mexican, Pork, Recipe

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Reader Interactions

Comments

  1. Anonymous says

    March 6, 2014 at 4:27 pm

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

    Reply
  2. Tieghan says

    March 7, 2014 at 4:53 am

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

    Reply
  3. Christian Simple says

    March 7, 2014 at 5:31 am

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

    Reply
  4. Bibs @ Tasteometer says

    March 7, 2014 at 10:08 am

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

    Reply
  5. Rasute says

    March 7, 2014 at 10:44 pm

    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.

    Reply
  6. Unknown says

    November 5, 2017 at 5:12 am

    amazingly similar to Rick Bayless' recipe

    Reply
  7. Unknown says

    November 5, 2017 at 5:12 am

    amazingly similar to Rick Bayless' recipe

    Reply
  8. Brooke says

    August 30, 2021 at 12:27 pm

    I’m so disappointed… this was incredibly bland. good chorizo is impossible to find where I live but sadly this recipe isn’t the solution I was hoping for.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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