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This spicy homemade chorizo recipe is my go-to when I want a quick, flavor-packed protein that makes any meal better. It’s fast to prep and delivers all the bold taste of Mexican sausage without the fuss of casings or specialty chilies.
Ingredients
- Ground pork: delivers authentic richness and fat balance use fresh not pre-seasoned
- Paprika: adds vibrant color and warm smoky depth Spanish or smoked varieties both work
- Chili powder: essential for heat and deep flavor opt for ancho if available
- Cumin: builds earthy warmth essential for traditional taste
- Dried oregano: offers herbal balance Mexican oregano is more citrusy if you find it
- Ground coriander: brightens with subtle citrus notes
- Sea salt: balances and enhances spice notes use flaky or fine
- Ground cinnamon: just a pinch gives that slight mystery behind the heat
- Onion: sliced thin for sweetness and body yellow onions caramelize best
- Garlic: minced fresh adds pungency and complexity
- Olive oil: helps caramelize the aromatics avocado oil is a great substitute
- White vinegar: sharpens flavor and mimics traditional curing tang
Step-by-Step Instructions
- Make the Spice Blend:
- Combine paprika chili powder cumin oregano coriander salt and cinnamon in a small bowl until evenly mixed store airtight if prepping ahead
- Season the Meat:
- Place the ground pork in a large bowl add the spice blend and gently mix with your hands until just combined avoid compacting it too much
- Cook Aromatics:
- Heat olive oil in a large skillet over medium heat add the sliced onions and garlic stir and cook for 5 to 7 minutes until onions turn translucent and edges begin to brown this step builds savory flavor
- Brown the Chorizo:
- Increase heat to medium high crumble the meat mixture into the skillet cook while breaking it apart until no longer pink and lightly browned about 8 minutes
- Finish the Flavor:
- Stir in white vinegar adjust salt if needed and cook 1 more minute remove from heat and serve hot or let cool and refrigerate
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Once cooked let chorizo cool completely then store in an airtight container in the fridge for up to 4 days. To freeze portion into bags or small containers and freeze up to 3 months. Reheat in a skillet or microwave before using.
Ingredient Substitutions
You can swap ground pork for beef turkey or chicken just know leaner meats may need a splash more oil. If you’re out of fresh onion and garlic powders can stand in but fresh gives better depth. Apple cider vinegar works instead of white vinegar for a slightly sweeter note.
Serving Suggestions
Stuff chorizo into tacos with your favorite toppings toss it with scrambled eggs for a bold breakfast or sprinkle onto nachos or baked potatoes. I love mixing it into sweet potato hash or spooning over rice bowls with avocado and lime.
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Cultural Context
Mexican chorizo differs from its Spanish cousin by being fresh rather than cured and has a brighter chili-forward profile. Traditional recipes call for dried chilies but using ground spices recreates the flavors with weeknight ease while honoring its roots.
Frequently Asked Questions About Recipes
- → Can I use beef instead of pork?
Yes, ground beef works well though it has a slightly leaner texture. Add a bit of oil if needed to keep it juicy.
- → How spicy is this chorizo?
It has mild to medium heat depending on your chili powder. Add cayenne or ancho chile for more kick.
- → Can I make it ahead?
Yes, cook and refrigerate for up to 4 days or freeze in portions for up to 2 months.
- → What is the best way to serve it?
Stuff it into tacos, top it on eggs, mix into dips, or add to a breakfast hash with sweet potatoes.
- → Is this similar to Spanish chorizo?
No, Spanish chorizo is cured and dried while this is a fresh cooked version with different spices.