Mexican Chorizo
This Mexican chorizo recipe has a rich and slightly smoky flavor that makes it a staple for dishes like huevos con chorizo, charro beans, and choriqueso. In just three simple steps, you can make this homemade Mexican sausage from scratch and enjoy it for many months since it freezes well. Use it as you would bacon to flavor your favorite Tex-Mex dish.
Equipment
- Meat grinder optional, if grinding pork
- Nitrile gloves optional
Ingredients
- 3 lbs ground pork (or pork butt, if grinding)
- 1 cup white vinegar (scant cup)
- 1 cup chorizo spices (scant cup)
Instructions
Grind the pork (optional)
- To grind your own pork, remove any bones from the pork and feed the meat through the grinder once. Then grind half of the batch a second time. Combine the two halves for the perfect texture.
Marinate the pork
- Place the ground pork in a glass dish and add the white vinegar, mixing it well with your hands to combine.
- Cover the dish with food wrap and place it in the refrigerator overnight, or at least 10 hours. You may need to mix the meat once or twice every few hours to fully combine the mixture.
Drain the pork
- Divide the pork among pieces of cheesecloth, and hang the meat above a glass dish or Dutch oven to drain the remaining vinegar (about 2 hours). Use clothespins as necessary to secure the cheesecloth to a cabinet knob for draining.
Season the pork
- In a glass dish, add the chorizo spices to the pork in batches, mixing the spices into the pork gradually with your hands. You may want to use nitrile gloves to protect your hands while blending the spices.
Package the chorizo sausage
- Using small squares of plastic food wrap, roll about 1.5-2 ounces of pork into the shape of a small sausage link, twisting the ends tightly.
- Remove the plastic wrap and cook the chorizo sausage with 1 tablespoon of oil until it turns a deep brown color before adding eggs, beans, or another side of your choice.
Notes
Storage
Store the chorizo links in a refrigerator for up to 6 weeks or in a freezer for 6 months to a year.Huevos con chorizo
For huevos con chorizo, brown one link of chorizo sausage (after removing the plastic wrap) in 1 tablespoon of cooking oil. Once fully cooked, add two eggs and stir to scramble the eggs and sausage. Serve with a warm flour tortilla and homemade salsa.Large batch chorizo
For a large batch of chorizo, use 10 pounds of ground pork and 3 cups each of vinegar and spices. This would make roughly 86 links, depending on the size of your links. Tried this recipe?Let us know how it was!
