Chorizo Recipe
This Mexican chorizo recipe is easy to make at home and is packed with bold, authentic flavors and spices to level up any meal!
Servings: 6 servings
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
Serving: 1serving | Calories: 225kcal | Carbohydrates: 5g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 284mg | Potassium: 394mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3108IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg