Article by: Joshua Houghton
Contributing Writer

Homemade Ground Mexican Chorizo Recipe
Makes 10 8 oz Portions

Mexican chorizo is a meticulously crafted high-flavor sausage. Ground pork is infused with
spices, including fiery chili peppers, the pungent allure of garlic and warm paprika. Diverging
from its Spanish counterpart, Mexican chorizo embodies a vibrant and raw essence. Allow me to
present my original take on this versatile and robust dish—a tantalizing dance of smokiness,
spiciness, and unapologetic richness. Beckoning you to return for more and leaving a lasting
impression on your palate. After I teach you to create this wonderful dish, I will provide you
with some suggested pairings that will hopefully create a week long of amazing meals.

Equipment:
– 1 Large Mixing Bowl, metal preferred
– Food processor/kitchen Aid Mixer, standard mixing blade
– Measuring spoons and cups
– 1 Rubber spatula
– 1 Medium to large saute pan( Non stick, or cast Iron, Explained Below)
– 1 Metal or wooden spoon
Ingredients:
5 Pounds Ground Pork
Wet:
– 1⁄2 cup fresh peeled garlic
– 1⁄2 cup white vinegar
– 1⁄2 cup red wine vinegar
– 1⁄2 can chipotle Peppers in Adobo (3.5 oz)
Dry:
– 3 Tbsp salt
– 3 Tbsp Oregano (Mexican if you can find it)
– 5 oz Dark Chili Powder
– 3 oz Smoked Paprika
– 1.5 Tbsp ground Coriander
– 1.5 Tbsp ground Cinnamon
– Pinch of Cayenne Pepper (or more if you like it spicy)

Combine the wet ingredients in a food processor and blend . Begin with the garlic to ensure it’s
finely blended, then introduce the peppers, followed by the remaining wet ingredients. Use a
spatula to scrape the container clean, then transfer the mixture into a generously sized bowl
with the pork.
Measure out the dry spices and mix them thoroughly with the wet ingredients and pork in the
same bowl until they’re evenly dispersed. You don’t need to worry about overworking the
mixture; the goal is to ensure perfect integration before the cooking process begins. Otherwise,
you might end up with uneven chunks of plain pork. If possible, allow the raw mixture to rest
overnight; this step enhances flavor development and rehydrates the dried herbs.
When it comes time to cook, you have a couple of options for pans. A nonstick pan works
excellently, and for this, I recommend using a wooden spoon or heat-proof spatula to prevent
scratching the pan’s surface. Alternatively, you can opt for a cast iron pan for that delightful char
and added flavor on the chorizo’s exterior. Given the amount of meat, you’ll likely be cooking in
2-3 batches. Ensure the pan is heated to medium-high each time, adding a few tablespoons of
neutral oil such as canola or vegetable. As the chorizo cooks, crumble it; this should take
approximately 10-15 minutes. You’ll notice the meat releasing its oils as it nears completion, and
for added certainty, you can use a thermometer to check for a temperature of 165 degrees
Fahrenheit.
Now that you have your perfectly cooked chorizo, a world of culinary possibilities awaits for your
week with friends and family. For breakfast, consider combining it with scrambled eggs, diced
potatoes, and fresh green peppers to craft a delightful breakfast bowl. Top it with your favorite
salsa and a dollop of sour cream. Another idea is to use the chorizo for stuffing; blend it with
breadcrumbs and a couple of eggs. You can stuff mushrooms and bake them at 350 degrees
Fahrenheit for 10-12 minutes as an appetizer or use it to stuff chicken thighs and bake them for
20-25 minutes as an enticing entree. Pair them with seasoned rice and a delightful salsa verde
or pico de gallo. And don’t forget the classic chorizo taco, served on corn tortillas with pickled
red onions, crumbled queso fresco, lime, and fresh cilantro – a quick lunch or delightful party
fare for guests.
This chorizo recipe holds a special place in my heart, as it’s one of the first recipes I ever
created and one that I’ve meticulously honed through countless hours of testing in the kitchen. It
offers an accessible moderate heat level and boasts complex flavors with subtle notes of
cinnamon and red wine acidity. It’s perfect for expanding your culinary horizons and impressing
companies with its rich flavors and exciting meal options.
I recognize that this recipe produces a generous quantity, perfectly suited for meal prepping
throughout the week or providing multiple servings for a family. To provide an estimate, you can
expect to yield approximately 10-15 individual servings, depending on how it’s used in different
dishes. For a family of four, this translates to approximately 3-4 hearty meals, adaptable to
various times of the day. If you’re concerned about using it all up, rest assured that chorizo

freezes exceptionally well, whether raw or cooked. Once prepared, I recommend cooking or
consuming it within 5 days. When frozen, it maintains its quality for up to 3 months

.