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Follow these simple steps to marinate and cook up your own fresh Chorizo from home! It takes some time, but it’s worth it!

Make your own fresh Mexican chorizo to use in your favorite recipes like Chorizo and Eggs. Serve it alone in fresh Tortillas or add in some Scrambled Eggs and Salsa!

Fresh ground chorizo served on corn tortillas.
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Make it fresh!

Chorizo is a pork that is highly seasoned and often spicey. Though there are many different variations all over the world, the two main types of chorizo are from Spain and Mexico. 

  • Spanish Chorizo is a hard sausage made from chopped pork which is seasoned with paprika (hence the red color), and a variety of other herbs and spices. The spiced pork is cured and can be eaten without being cooked, but can be cooked. It can be found in the deli section at the grocery store. 
  • Mexican Chorizo is often made with pork but can be made with other meats. The meat is fresh, ground, and seasoned with red pepper and other spices, then stuffed into a casing. It must be cooked before eating. At the grocery store, you can find it in the fresh meat section.

Chorizo is used in some of our favorite breakfast dishes like Chorizo and Eggs. Follow these easy steps to whip up your own tasty batch!

How to Cook Chorizo

CHILIS. Remove the seeds and membranes of the chilis.

  • In a skillet, toast each group 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 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.

MARINATE. Divide into 3 sections (each will be about ¾ – 1 pound) and 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. Scramble 5 Eggs in a small bowl and add to the skillet. Mix to combine.

Eat immediately with your favorite Tortillas.

Recipe Tips

Ground pork and beef. I like to blend the two types of meat together. The amounts used can be adjusted, just make sure that it equals 2½ pounds.

For the best flavor, shy away from lean meats and stick to 20-30 percent fat.

How to cut the chilies. This chorizo recipe uses guajillo chilis, hatch chilis, and ancho chilis.

  • 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.
  • The seeds and membrane carry a lot of heat so if you really like hot, spicy chorizo leave some of them in.
Cooking marinated meat in a skillet.

How to use Chorizo

Chorizo meat can be used in so many Mexican dishes from chorizo Quesadillas to chorizo Nachos.

Some other great recipes to use chorizo in include: 

Adding eggs to chorizo mixture in a pan.

Storing Tips

STORE. This recipe makes a large amount of chorizo; enough to feed a crowd or to divide up and store some for later. 

  • Fridge: Keep the marinating Mexican chorizo in airtight containers in the fridge for 2-3 days.
  • Freezer: For longer storage, freeze it for up to 3 months. Thaw in the fridge

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.

Cooked chorizo recipe served in corn tortillas with cilantro.

Recipe FAQ

What kind of meat is in chorizo?

Mexican Chorizo is most commonly made with ground pork, or combination of pork and beef, which is how I prefer to make it.

Where do I find guajillo, hatch, and ancho chilis?

You may have the best luck finding them at a Mexican food specialty store, although I have been able to find them at Whole Foods. You can also order them from Amazon.

For more Mexican style meats, try:

5 from 24 votes

Chorizo Recipe

By: Lil’ Luna
Follow these simple steps to marinate and cook your own fresh chorizo recipe from home. The flavor is worth the extra effort!
Servings: 15
Prep: 5 minutes
Cook: 20 minutes
Marinate: 2 days
Total: 2 days 25 minutes

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
  • tablespoons mexican oregano, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 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.

Video

Notes

Eggs optional. The eggs in the recipe help temper the heat of the chili paste, but they can be left out of the recipe for a spicier chorizo.
Prep ahead. Keep the marinating Mexican chorizo in airtight containers in the fridge for 2-3 days or freeze it for up to 3 months. Thaw in the fridge and cook.
Store leftover cooked chorizo in an airtight container in the fridge for up to 5 days and in the freezer for 3 months.

Nutrition

Calories: 254kcal, Carbohydrates: 8g, Protein: 16g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 447mg, Potassium: 411mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2323IU, Vitamin C: 6mg, Calcium: 39mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 24 votes

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Recipe Rating




36 Comments

  1. Olivia says:

    5 stars
    This homemade chorizo is definitely worth the wait! The flavor is incredible, I’ll definitely be making this recipe again, thank you!

  2. Sharina says:

    5 stars
    This chorizo is perfect for tortilla! It’s packed with flavors and so delicious! Another go-to recipe!

  3. Joy says:

    5 stars
    Chorizo has been a family favorite for a long time!! We make it often! Your recipe makes it super easy & it’s so tasty!! We add it in breakfast burritos all the time.

  4. Sue says:

    5 stars
    I’ve never used the chilis listed but was able to locate them at my local Fry’s food. Since I’m also in AZ I think the stores here carry a pretty good variety of Mexican foods. Anyway, It takes some time to make but was really good.

  5. Megan says:

    5 stars
    Homemade chorizo! Doesn’t get better than this!

  6. Karen says:

    5 stars
    The flavor of this chorizo is amazing! Will definitely make again!

  7. Ali says:

    5 stars
    This Chorizo recipe tastes exactly like what I have had while on a trip to Ensenada, Mexico. Truly authentic in it’s seasoning and spices and well worth the marinade time!

  8. JT says:

    5 stars
    This recipe is definitely a little more involved than just cooking up store bought chorizo, but the homemade flavor is SO worth it!! We use ours in breakfast burritos.

    1. Lil'Luna Team says:

      Couldn’t agree more! Nothing beats homemade. 😉 Glad you enjoy the recipe!

  9. Katrina says:

    5 stars
    My husband loves Chorizo and nothing beats homemade! This recipe is perfect – thank you!

    1. Lil'Luna Team says:

      You’re welcome! So glad you enjoy the chorizo!

      1. MaryB says:

        5 stars
        Takes a little more effort but knowing exactly what’s in the chorizo and spicing it to our preferred level is well worth it!

      2. Lil'Luna Team says:

        Couldn’t agree more! 😉

  10. Jessica says:

    5 stars
    I love chorizo and the idea of making it at home was really appealing! I like that I know exactly what’s in it, and can adjust the spice level to my preference. Yum!