Best Homemade Mexican Chorizo Recipes

HOMEMADE MEXICAN CHORIZO

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.

HOMEMADE MEXICAN CHORIZO

Steps:

• Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
• Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
• Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
• Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
• Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
• Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
• Cook as desired or chill in the fridge for up to 3 days.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Steps:

• Place meat in a large bowl.
• Have everything cool.
• Break up the meat, sprinkle evenly with the rest of the ingredients.
• Make sure everything is evenly mixed by kneading the mixture with your hands.
• At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
• It can also be stuffed into casings and smoked like any other pork sausage.

MEXICAN HOMEMADE CHORIZO/CHORIZO MEXICANO CASERO

Steps:

• First have you butcher grind 3lbs lean pork meat preferably 2lbs pork shoulder and 1lb pork lion. Ask him to add 1/2 lb ground pork fat. Have him use a course grinding plate if possible. Tell him you want to make sausage so he will know what kind of grind to give you. Bring home meat and refrigerate 24 hours before making the chorizo.
• Next tear your dried chile peppers open and remove seeds,veins and stems. When all cleaned rinse in cool water briefly and put into a pot add just enough water to cover chiles, add the onion and bring to a boil as soon as pot boils reduce heat and simmer for 20 minutes. The object is to add just enough water to simmer without adding a lot of water. Watch that your water does not dry out and burn your chiles. After 20 minutes remove from heat and let cool.
• Next remove the chiles from the pot and put into a blender add half cup of vinegar and all of the spices, blend on medium until the chiles have been pureed. Keep adding a little vinegar a little at a time until all is pureed to a thick paste. (NOTE: what ever I have put as optional above can be withheld what is not optional must go into the blender for the chorizo to have that special fragrant, rich spicy chile flavor blended with the hearty touch of vinegar. The vinegar and chiles and spices are the key to a great tasting chorizo)and of course it must be pork meat.
• Remove the meat from the refrigerator and pour your chile paste mixture over the meat. You may want to use plastic gloves to mix in the paste with the meat. If you have a kitchen Aid mixer use the dough mixer attachment to knead the meat with the chile paste. You may want to add a bit more salt I always do like another teaspoon. While you are mixng the meat add the fresh garlic that you put through the garlic press. If you dont have a press dice garlic very fine and add to the meat. After incorporating the meat, paste and garlic cover with plastic wrap and refrigerate for 24 hours.
• After 24 hours remove from the refrigerator take out what you are going to use and you can freeze the rest in zip lock bags. Your chorizo is good for at leat a month for any recipe you want to make.
• If you want to stuff into casings you may do so with your kitchen Aid attachment. I prefer to bag freeze and just fry what I need. Above I have pictured my chorizo with scrambled eggs and a hot tortilla for a quick lunch. You can fry the chorizo and accompany it with fried potatoes and eggs or make chorizo tacos with queso fresco and diced onions and tomatoes. Anyway you want to enjoy your Homemade Mexican Chorizo. Buen appetito

HOMEMADE MEXICAN CHORIZO RECIPE - (4.3/5)

Steps:

• SLOW ROASTED PORK: Season a pork butt with cumin, salt, pepper, and garlic, cooked at 225°F for 6 hours. In a dry skillet heated on high, or hot oven, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It should look like ketchup. I prefer the slow roasted pork rather than fresh ground pork for storage and food safety reasons. Finely dice cooked pork to almost ground pork texture. Add the chile purée to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely. My preference is a little spicier so I upped the cayenne and added the black pepper to the basic recipe