This post may contain affiliate links. Please read our disclosure policy.
This Mexican chorizo recipe is easy to make right at home and is packed with bold and authentic flavors and spices to level up any meal! It’s perfect for all your favorite dishes, such as tacos, nachos, queso fundido, and more!
Chorizo is easily one of my favorite Mexican ingredients to use. It’s packed with tons of great flavor and adds so much depth to even the simplest recipes. I find store-bought chorizo to be a little too greasy, so I’ve created my own homemade chorizo recipe to make it even better. Here’s why I love this recipe:
- It’s simple: Making this Mexican chorizo recipe is so quick and simple. Just mix together the spices and toss in the ground pork and vinegar.
- Healthier than store-bought: Store-bought chorizo tends to use less quality meats and is higher in fat. I like to use extra lean or lean ground pork for a slightly healthier option.
What Is Chorizo?
Mexican chorizo is an intensely seasoned sausage made of ground pork and a medley of spices. It’s different from Spanish chorizo that is cured and dried, similar to salami, in that Mexican chorizo is raw and must be cooked. Store-bought Mexican chorizo comes in a casing and you can also find a version of beef, soy, and even chicken chorizo in most stores.
Chorizo is a super versatile ingredient with a distinct flavor. It’s packed with spices like paprika, coriander, and various chili powders. I love to use it as a filling or garnish to take simple recipes to the next level!
Want to learn more? Read What Is Chorizo? for an in-depth look at chorizo!
Chorizo Recipe Ingredients
- Ground pork: I used ground pork for a bit of fat and juices, but you can also use lean or extra lean based on your preference.
- Chili powders: Chorizo is traditionally made with rehydrated ancho chiles and guajillo chile peppers that are ground into a paste. To keep things simple and user-friendly, I used ancho chili powder and regular chili powder instead.
- Paprika: Paprika is another key flavor used in chorizo and gives it its signature red color.
- Mexican spices: A mix of spices like cumin, Mexican oregano, and coriander gives the chorizo its signature Mexican flavor.
- Garlic: Two minced garlic cloves add great flavor. Fresh garlic cloves have a stronger flavor but you can use 2 teaspoons of garlic powder if you’re in a pinch.
- Cinnamon and cloves: Cinnamon and cloves add some warmth and spice to the chorizo that give it depth of flavor.
- Salt: I used ½ teaspoon of kosher salt to compliment all the chorizo spices. I find store-bought chorizo to be on the salty side, but you can easily adjust the salt to your liking.
- White distilled vinegar: Vinegar adds some tanginess to help cut the hearty and heavy spices.
How to Make Chorizo
Mix all the dried spices together in a small bowl until well combined. Mixing the spices together beforehand ensures that they are evenly distributed in the ground pork.
Combine the ground pork, minced garlic, vinegar, and chorizo spices in a large mixing bowl, using your hands to really mix everything together. Every inch of ground pork should be seasoned.
Now it’s ready to use! You can cook it in a large skillet for 7-8 minutes, breaking it apart with a wooden spoon until fully cooked.
Recipe Tips & Variations
- Sensitive to spice? You can adjust the amount of chili powder to your liking to make it more or less spicy.
- Switch up the protein. This blend of seasoning is also great with ground beef, chicken, and turkey.
- Make it smoky: Use smoked paprika instead of regular paprika for a smoky kick.
- Make it spicy: Add 1 teaspoon of cayenne to add some heat.
- Make it vegan: Use tofu instead of ground pork for a great vegan and vegetarian chorizo option.
Ways to Use Chorizo
Chorizo is super versatile and can be used in a variety of recipes. From fillings to garnishes, here are a few ideas:
- The ultimate Mexican breakfast: Make a classic chorizo with eggs along with warm corn tortillas and refried beans for a filling and satisfying breakfast.
- Tacos: Use it as a filling for chorizo tacos, breakfast tacos, or even classic hard shell tacos.
- Appetizers and party recipes: Use it as a garnish for sheet pan nachos, taco pizza, queso blanco, or frijoles puercos.
- Soups and stews: Use it in this chorizo chili, in stews, and in hearty soups to add a boost of flavor.
Storing Instructions
To store, transfer uncooked chorizo sausage to an airtight container or storage bag. Refrigerate for up to 2 days or freeze for up to 3 months until ready to cook.
More Mexican Recipes
If you tried this Chorizo Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Chorizo Recipe
Ingredients
- 4 tablespoons paprika
- ½ tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt, plus more to taste
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pound ground pork
- 2 tablespoons distilled white vinegar
- 2 cloves garlic, minced
Instructions
- Mix together paprika, cumin, ancho chili powder, chili powder, oregano, coriander, salt, cinnamon, and cloves in a medium bowl.
- Add the ground pork, mixed chorizo seasoning, white vinegar, and garlic to a large bowl. Mix everything together with your hands until well combined.
- Use immediately in your favorite recipe or store for later.
- To cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook for 8 to 10 minutes until browned, breaking up the meat with a spatula until fully cooked.
Notes
- To store, transfer uncooked chorizo sausage to an airtight container or storage bag. Refrigerate for up to 2 days or freeze for up to 3 months until ready to cook.
- Sensitive to spice? You can adjust the amount of chili powder to your liking to make it more or less spicy.
- Make it vegan: Use tofu instead of ground pork for a great vegan and vegetarian chorizo option.
- Make it spicy: Add 1 teaspoon of cayenne to add some heat.
- Make it smoky: Use smoked paprika instead of regular paprika for a smoky kick.
- Switch up the protein. This blend of seasoning is also great with ground beef, chicken, and turkey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in April 2010 and has been updated with new photos, more helpful tips, and a better overall recipe with small tweaks.
Photography by Ashley McLaughlin.
I just made this today with extra-lean ground turkey, and it was so delicious and flavorful! Next time, I might add a pinch of red chili flakes to give it a touch of heat.
I made this today with Beyond sausage meat (vegan) and it was out of this world. Will definitely do again.
Good tip to know that ground turkey is a good sub! Have to try this!
Excellent recipe. This is a very good recipe. Taste almost as good as a certain brand I can’t seem to find since I’ve relocated to another state. I tried this recipe using ground venison to make breakfast egg and chorizo tacos. Will definitely keep this recipe.
I made this chorizo twice now and it was, once again, a hit with the family. This time I used 1 whole Arbol and 1 whole Guajillo chile each, reconstituted them in hot water and ground them up in a blender. This paste gave the chorizo an even more intense color and flavor. I can’t believe how easy it is to make this delicious sausage at home. Thank you for sharing.
Ancho, not Arbol.
My stepdad used to make homemade chorizo in large amounts for his restaurant. He would form patties out of it and freeze them. When someone came in and ordered some chorizo he could whip out a bag or however many he needed, dice up And sauté some onion, add the chorizo patty cover and chop it up as it defrosted and cooked. Great way to make a big batch and use as needed.
This sounds amazing. I love chorizo but I never buy it because I don’t want so much fat. I have never seen lean ground pork In my grocery stores. Whenever I need ground pork I use ground turkey breakfast sausage but this doesn’t work in all pork recipes because of the breakfast sausage flavoring. Would it work in this recipe or where do you find lean ground pork? Thanks so much. I love your recipes and can’t wait to try it.
Hi Connie! Depending on where you’re form, you can find it in most Walmart, Kroger, or Whole Foods stores. You are more than welcome to try it with breakfast sausage, if you try it let us know how it goes!
Ancho chili powder is not available where I live. I know! Heartbreaking. =( What do you suggest as a substitute?
If you can’t find ancho chili powder, I suggest using regular chili powder instead. I think that’s the closest you’ll be able to get.
Hopefully you see this but I would try some paprika maybe even mixed with smoked paprika and chili powder just to get some complex flavor going. You’re looking mainly for flavor not heat unless you like that.
Hi! Thank you for the tip!
Made this today. Absolutely superb! Thanks for the recipe.
Great chorizo! I have from time to time lived in places where good fresh Mexican chorizo is not available, and have tried many, many recipes for a home-made version, with no luck. But this is it! I will never be out of chorizo again! Thank you!! Delicious!
I just made this chorizo for dinner tonight. It was really easy to make and absolutely delicious.
How many dry ancho & guajiro chiles would you use instead of powder? Once they’re rehydrates & seeds/stem removed would you just blend with a little water to make the paste?
Guajillo!
Hi Minerva, I haven’t tested the recipe using whole dried chiles so I’m not quite sure how many you would need. But yes, you would blend them once they’re rehydrated and make a paste.