Chorizo Recipe

Homemade Chorizo served in two corn tortillas.

5 from 24 votes

This homemade chorizo recipe is bold and flavorful, made with dried chiles, spices, and marinated beef and pork for authentic Mexican flavor.

Prep Time5

Cook Time20

Marinate2

Total Time2 25

Course: Breakfast

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.
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.

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.

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