Mexican Chorizo

This Mexican Chorizo is bold, smoky and incredibly easy to make. Ground pork, warm spices and a splash of vinegar create rich flavor that's far better than store-bought. Perfect for tacos, eggs, casseroles or soups. It's quick, flavorful and endlessly versatile.

Course Meat

Cuisine Mexican

Keyword Homemade Chorizo, Mexican Chorizo, Pork Chorizo

Prep Time 10

Servings servings

Calories 300kcal

Author Heather

Ingredients

2 lbs ground pork See Note #1 below for protein variation
1/4 cup smoked paprika
1 tsp caynenne pepper See Note #2 below for heat adjustments
3 tbsp chili powder *See Note #3 below for an authentic Mexican variation
1 tbsp Mexican oregano *or Mediterranean Oregano is fine.
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 tbsp ground cumin
1 tsp salt
4 cloves garlic *crushed
1/2 cup apple cider vinegar *with mother

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Instructions

Place the ground pork in a large mixing bowl. Sprinkle in the smoked paprika, chili powder, cayenne, oregano, cumin, cinnamon, cloves, salt, and crushed garlic.
Pour in the apple cider vinegar and mix thoroughly using clean hands until the spices are evenly incorporated and the meat is well seasoned.
Use immediately in your favorite recipes, or cover and refrigerate for up to 3 days. For longer storage, divide into portions and freeze for up to 3 months.
Flavor Tip: Letting the chorizo rest in the refrigerator for 12–24 hours before cooking deepens the flavor as the spices fully absorb into the meat.

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Notes

Note #1- Pork is traditional, but ground beef, turkey, chicken thighs or crumbled tofu work beautifully too. With the meat, aim for an 80/20 fat ratio to keep the chorizo tender and flavorful.

Note #2- Add more cayenne or a chopped chipotle in adobo for extra spice. For a milder version, reduce the cayenne and increase the smoked paprika.

Note #3- For a deeper, more traditional flavor, replace the chili powder with a blend of rehydrated dried ancho or guajillo chiles. Remove the stems and seeds from 2–3 chiles, soak them in hot water for 15–20 minutes until softened, then blend into a smooth paste. Use about 3 tablespoons of this chile paste in place of the chili powder listed in the recipe. It adds earthy sweetness and rich color that captures the essence of true Mexican chorizo.

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