When chorizo can be hard to find, pick up a few ingredients and make chorizo at home! Our Easy Homemade Chorizo shows you exactly how to do it.
Easy Homemade Chorizo
If you follow my blog and recipe posts you will know I had an Uncle living in San Diego, California. Visiting him back in the early day (1970’s – 2000) always meant a trip to Tijuana for some local Mexican eats. This is where my love of Mexican food began.
Spanish Chorizo vs Mexican Chorizo
Did you know there is a difference in these two countries chorizo?! Both are entirely flavourful yet different at the same time!
We were educated on Spanish chorizo by our Spanish student. He taught us about their style of chorizo, cooked and cured, then sliced and enjoyed as is or added to dishes.
Mexican chorizo is raw and in a casing therefore requires cooking before consuming. Once cooked it can be used for tacos, in chili, quesadillas, all kinds of dishes.
Before I created this recipe I spoke with a few local Mexican eateries to learn what I could about making chorizo. It’s common for Mexican locals to use authentic dried Mexican chili’s in their recipes.
Growing up in a small town I know first hand sourcing ingredients can be challenging at times and not everyone will have access to dried chili’s, therefore we are using chili powder as this is an easy and more common ingredient to find.
The red colour in this dish comes from the chili powder and the paprika.
Going to give this recipe a try?! Here’s a few things to consider when making it.
- Do not over mix your burger
- If you can, leave it in the refrigerator for about an hour to let the flavours marry
- Cook chorizo until a little bit of brown starts to appear.
This recipe is as easy to make as assembling and cooking ground beef for tacos. Use chorizo in tacos, quesadillas, breakfast hash or casseroles, pasta dishes, in dips and even stuffed into vegetables.
Looking for more Mexican recipe inspiration?! Here’s a few popular ones on the blog!
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 lbs ground pork
- 2 tsp chili powder
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp coriander
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1 tsp fresh cracked black pepper
- 1/4 cup apple cider vinegar
- Cooking oil vegetable, canola, olive oil
- Add pork and all ingredients to a bowl gently mixing until just combined.
- Over medium high heat in a skillet add a drizzle of cooking oil and your chorizo.
- Cook chorizo until nicely browned.
- Use in tacos or your favourite Mexican dish. Store leftovers in sealed container and refrigerate or freeze until ready to use.