Homemade Chorizo is a special family recipe we’ve been making for generations, passed down from our great-grandparents who came here from Mexico. It’s made from scratch with dried guajillo, hatch, and ancho chilis, warm spices, garlic, vinegar, ground beef, and ground pork for bold, authentic flavor.
We love that this recipe takes a little time to marinate because that’s what gives the meat such a deep, delicious flavor. Cook it up with scrambled eggs and serve with warm tortillas for a breakfast, brunch, or breakfast-for-dinner meal that reminds us of home.
If you love homemade Mexican staples like this, be sure to try Carne Asada, Chorizo and Eggs, Breakfast Tacos, and Huevos Rancheros.
Why you’ll love it + Why it works:
- Authentic. Toasting the chilis helps bring out their rich, smoky flavor.
- Lots. Makes multiple portions so you can cook one now and save the rest.
- Versatile. Delicious with scrambled eggs, tortillas, breakfast burritos, tacos, or bowls.
- Toasted chilis build flavor. Heating the dried chilis briefly brings out their deeper flavor before blending.
- Marinating gives the best taste. Letting the meat sit for 2 to 3 days allows the chili puree and spices to fully season the chorizo.
Chorizo Ingredients
- Dried guajillo chilis (6): Adds mild heat and bright, slightly fruity flavor. You may have the best luck finding the different chiles at a Mexican food specialty store. We have also found them at Whole Foods and Amazon.
- Dried hatch chilis (6, mild or hot): Contributes smoky depth and adjustable spice.
- Dried ancho chilis (3): Brings rich, earthy sweetness to the blend.
- Apple cider vinegar (¼ cup): Adds tang and helps preserve and tenderize the meat.
- Bay leaves (3 dried whole): Adds subtle herbal depth to the chile puree.
- Garlic cloves (6): Provides bold, savory flavor. No need to mince as they will be pureed in the blender.
- Ground cumin (2 teaspoons): Adds warmth and earthiness.
- Mexican oregano (1½ tablespoons, crushed): Brings citrusy herbal notes traditional in Mexican cooking.
- Onion powder (1 teaspoon): Enhances savory flavor.
- Garlic powder (1 teaspoon): Reinforces the fresh garlic and deepens the taste.
- Thyme (½ teaspoon): Adds subtle herbal balance.
- Kosher salt (2 teaspoons): Seasons the meat thoroughly.
- Black pepper (1 teaspoon): Adds mild heat and depth.
- Ground beef (1½ pounds): Provides rich flavor and hearty texture. For the best flavor, shy away from lean meats and stick to 20-30% fat.
- Ground pork (1 pound) : Adds fat and tenderness for an authentic chorizo texture.
- Vegetable oil (1 tablespoon): Helps bind and distribute the marinade evenly.
- Eggs (5): Are scrambled with cooked chorizo for a classic serving option.
How to Cook Chorizo
CHILIS. Remove the seeds and membranes of the chilis.
In a skillet, toast the dried guajillo chilis on medium-high heat for about 1-2 minutes being careful not to burn them. Repeat for the dried hatch chilis and the dried ancho chilis. Set aside.
In a large pot, bring 4-5 cups of water to a boil. Add the toasted chilis and allow them to boil for 8-10 minutes. Drain the chilis in a colander and reserve ½ cup of the chili water.
BLEND. Add the chilis to a blender along with apple cider vinegar, dried bay leaves, garlic, cumin, oregano, onion powder, garlic powder, thyme, kosher salt, black pepper, and the leftover ½ cup of chili water. Blend until smooth.
In a large bowl, add ground beef, ground pork, and the chili puree, as well as 1 tablespoon of vegetable oil. Use your hands to combine the mixture very well and make sure the meat is entirely coated in the puree mixture.
MARINATE. Divide into 3 sections (each will be about ¾ – 1 pound). Place in plastic bags and let the meat marinate in the fridge for 2-3 days.
COOK. Once marinated, cook 1 part of the chorizo in a skillet on medium heat until cooked through. Whisk 5 Eggs in a small bowl and add to the skillet. Scramble the eggs and chorizo together.
Eat homemade chorizo immediately with your favorite Tortillas. Add flavor to Mexican dishes like Taco Soup, Queso Dip, or Beef Tacos.
Kristyn’s Recipe Tips
- When working with chilis, you may wish to wear gloves so that oils don’t irritate your skin. Also, do not touch your face without first washing your hands.
- Slice the chilies in half and use a spoon to scrape out the seeds and membranes from inside the chiles.
- Do not burn the chiles while toasting, as this can make the paste bitter.
- For a very spicy chorizo, leave the seeds and membrane in the chilis and omit the eggs. For a less spicy chorizo, dilute the chorizo paste further by adding more egg or sausage to the recipe.
- Marinate the meat for the full 2-3 days for the deepest flavor.
Chorizo Recipe
Video
Ingredients
- 6 dried guajillo chilis
- 6 dried hatch chilis, mild or hot
- 3 dried ancho chilis
- ¼ cup apple cider vinegar
- 3 dried whole bay leaves
- 6 garlic cloves
- 2 teaspoons ground cumin
- 1½ tablespoons mexican oregano, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ pounds ground beef
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 5 eggs
Instructions
- Remove the seeds and membranes of the 3 types of chilis.
- In a skillet, toast each type of chili on medium-high heat for about 1-2 minutes being careful not to burn them. Set aside.
- In a large pot, bring 4-5 cups of water to a boil. Add the toasted chilis and allow them to boil for 8-10 minutes. Drain the chilis in a colander and reserve ½ cup of the chili water.
- Add the chilis to a blender along with the apple cider vinegar, bay leaves, garlic, cumin, oregano, onion powder, garlic powder, thyme, kosher salt, black pepper, and the leftover chili water. Blend until smooth.
- In a large bowl, add the meat and the chili puree as well as the vegetable oil. Use your hands to combine the mixture very well and make sure the meat is entirely coated in the puree mixture.
- Divide into 3 sections (each will be about ¾-1 pound). Place in plastic bags and let the meat marinate in the fridge for 2-3 days.
- Once marinated, cook 1 part of the chorizo in a skillet on medium heat until cooked through. Scramble 5 eggs in a small bowl and add to the skillet. Mix to combine. Eat immediately with your favorite tortillas.
Notes
- When working with chilis, you may wish to wear gloves so that oils don’t irritate your skin. Also, do not touch your face without first washing your hands.
- Slice the chilies in half and use a spoon to scrape out the seeds and membranes from inside the chiles.
- Do not burn the chiles while toasting, as this can make the paste bitter.
- Blend the chile mixture until completely smooth for even seasoning.
- For a very spicy chorizo, leave the seeds and membrane in the chilis and omit the eggs. For a less spicy chorizo, dilute the chorizo paste further by adding more egg or sausage to the recipe.
- Marinate the meat for the full 2-3 days for the deepest flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge: Keep the marinating chorizo in airtight containers in the fridge for 2-3 days.
Freezer: For longer storage, freeze the sections for up to 3 months. Thaw in the fridge before cooking.
Leftover cooked chorizo can be kept in an airtight container in the fridge for up to 5 days and in the freezer for 3 months.
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This recipe was originally published March 2023.
Absolutely love chorizo time, I was first introduced to it at a church function and it made a big hit for me and my friends.
I’ve been having trouble finding ground chorizo at the store so I’m happy to have this recipe to make my own! Thanks for sharing!
You’re welcome! Hope you enjoy!
I Have never tried this but intend to in the very close future, I have been told by many friends that is is really good.
Your recipes look very tasty especially desserts always looking for new recipes.
Thank you! You’ll have to let us know what you think of the chorizo. Homemade is our favorite!
I’m trying this for our next Taco Tuesday!
Hope you enjoy!
Love this chorizo recipe! I did add some jalapenos to it and was it the best ever. Make the Breakfast recipe first and everyone loved it. Have made tacos using this same recipe plus adding the makings for a taco. O MY was this good.
Thanks for this recipe. Can’t wait to try it again.
Great chorizo recipe! I LOVE chorizo! I grew up in Arizona and chorizo and eggs were a regular breakfast. Best with homemade tortillas!