When chorizo can be hard to find, pick up a few ingredients and make this Easy Homemade Chorizo for your next favourite recipe.
For many years my Uncle lived in San Diego, California, and when we would visit him he would take us over the Mexican border to Tijuana for some local Mexican eats. I had no clue what I was eating back then but I knew I liked it. It’s taken awhile for Calgary to get some good Mexican restaurants but we finally we have a decent selection most with delicious tacos!
Spanish Chorizo vs Mexican Chorizo
Did you know there was a difference?! Spanish chorizo and Mexican chorizo are two entirely different beasts. We were educated on Spanish chorizo by our Spanish student. He taught us their chorizo is 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. Both chorizos are entirely flavourful yet different at the same time.
Before I created this recipe I spoke with a few local Mexican eateries to learn about chorizo. Mexican’s are known to use authentic dried Mexican chili’s in their chorizo 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 unique dried chili’s, therefore we are using chili powder. The red colour in the chorizo comes from the chili powder and the paprika.
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.
