Chorizo Recipe

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.

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

• Pambazos
• Gorditas de Papas con Chorizo
• Carne Guisada
• Tacos Gobernador
• Queso Fresco Recipe

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!

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.