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Mexican-Style Chorizo Made at Home
Mexican-Style Chorizo Made at Home
Main Course

Mexican-Style Chorizo Made at Home

★★★★★ 4.5 (220)

If you love bold, spicy flavors, this homemade chorizo recipe is perfect for adding a zesty punch to your meals. Making it from scratch is easier than you think and tastes way better than store-bought!

◷ 46 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by soaking the chile peppers in hot water for about 30 minutes until they’re nice and soft. While that’s happening, pop the pork butt and pork fat in the freezer for half an hour to firm up, and do the same with your meat grinder to make the grinding easier.

2

Step 2

Once the chiles have softened, drain them and blend them up with some vinegar until you get a smooth sauce. Grind the allspice berries and cloves using a spice grinder or mortar and pestle, then set those spices aside.

3

Step 3

Next, grind the chilled pork and fat using the medium plate on your meat grinder. In a big bowl, mix the ground meat with the chile puree, garlic, oregano, salt, pepper, and cumin. Use your hands to combine everything really well – it usually takes a couple of minutes. Cover the bowl and let it chill in the fridge for at least an hour, or even overnight if you have the time.

4

Step 4

While the meat is chilling, soak the sausage casing in cold water for about half an hour. Rinse the inside by running cold water through it with the casing draped over a sausage-stuffing funnel or tube.

5

Step 5

When you’re ready to stuff the sausages, slide the casing onto the funnel attachment and start pushing the meat mixture through. Stop as soon as you see the meat coming out the other end and tie a knot to seal it. Keep filling the casing, supporting the sausage with your hand so it doesn’t tear. Once you’ve used all the meat, tie off the other end.

6

Step 6

To form individual links, twist the sausage at regular intervals, alternating the direction of each twist. Use a skewer to poke a few small holes in each link to let air escape while cooking. You can cook the sausages right away or keep them in the fridge for up to three days.

Why You’ll Love This Recipe

This dish offers bold, rich flavors that bring a taste of authentic Mexican cuisine right to your kitchen. Making it at home lets you control the spices and ingredients, resulting in a fresh and satisfying meal. It’s perfect for those who enjoy a little heat and depth in their cooking.

Serving Suggestions

Serve it with warm tortillas, fresh cilantro, and diced onions for a classic taco experience. It also pairs well with scrambled eggs for a hearty breakfast or mixed into rice and beans for a comforting dinner.

Storage Tips

Store leftover cooked chorizo in an airtight container in the refrigerator for up to four days. For longer storage, freeze it in portions and thaw in the fridge overnight before reheating. Avoid refreezing once thawed to maintain quality.