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This spicy Mexican chorizo brings bold chili flavors to your table using fresh ground pork and a fragrant blend of traditional spices. It’s perfect for tacos, breakfast dishes, or adding a punch to any meal.
I started making this chorizo during chilly evenings and now it’s a household favorite that fills the kitchen with amazing aromas.
Ingredients
- Ground pork shoulder is best for rich flavor and moisture choose fresh from a trusted butcher
- Smoked paprika adds a deep smoky note use Spanish paprika if available for authenticity
- Cayenne pepper brings heat and liveliness to the blend
- Ancho and guajillo chili powders offer fruity and earthy warmth rehydrate or grind fresh for best results
- Garlic powder provides savory depth fresh minced garlic works beautifully too
- Toasted ground cumin delivers a warm nutty flavor that complements the spice mix
- Dried oregano and coriander add herbal brightness
- Mexican cinnamon and ground clove bring subtle sweetness and complexity
- Red wine vinegar balances the richness with tang and tenderizes the meat
- Salt and freshly ground black pepper season to perfection
Step-By-Step Instructions
- Combine Meat and Spices:
- Add ground pork to a large bowl with all spices and vinegar. This ensures every bite is seasoned evenly.
- Mix Thoroughly:
- Use your hands to mix until the color turns a vibrant red and the spices are fully incorporated. This step releases the rich aroma and blends flavors deeply.
- Cook the Chorizo:
- Heat one tablespoon of vegetable oil in a skillet over medium heat. Add the chorizo and break it apart with a wooden spoon. Cook for eight to ten minutes until browned and cooked through.
- Store for Later:
- If not cooking immediately, portion the chorizo into sealable bags or wrap in plastic and freeze. It keeps well for several months without losing flavor.
My favorite moment was when I first toasted cumin seeds myself — the smell transformed the whole dish and taught me never to skip that step
Storage Tips
Freeze in flat portions inside resealable bags for easy thawing and space saving.
Ingredient Substitutions
Ground beef or turkey can replace pork but expect different textures and flavors.
Serving Suggestions
Try mixing chorizo into scrambled eggs topping tostadas or stuffing into tacos with fresh cilantro and lime.
Cultural Context
Mexican chorizo differs from Spanish cured versions as it is fresh and cooked immediately reflecting regional culinary traditions.
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Commonly Asked Questions
- → What meat is best for Mexican chorizo?
Fatty ground pork shoulder or a 70/30 pork mix works best for rich flavor and texture, though beef, chicken, or turkey are also options.
- → How do I get the red color in chorizo?
The vibrant red comes from spices like smoked paprika, ancho, and guajillo chili powders mixed thoroughly into the meat.
- → Can I freeze homemade chorizo?
Yes, store uncooked chorizo in sealed freezer bags or containers. It keeps well for several months.
- → Do I need casings for this chorizo?
No casings are required; the chorizo can be shaped and stored in plastic wrap or bags.
- → What dishes can I make with Mexican chorizo?
Use it for tacos, burritos, breakfast scrambles, tostadas, or mixed into other savory dishes for bold flavor.
- → Are there variations of Mexican chorizo?
Yes, green chorizo uses tomatillos, cilantro, and fresh peppers for a different flavor profile.