Chorizo (Mexican-Style, Pork-Based, Spicy)

Name: Chorizo (Mexican-Style, Pork-Based, Spicy)
Ingredients: 1 kg Pork shoulder (ground); 200 g Pork fat; 3 tbsp Ancho chili powder; 2 tbsp Paprika (smoked); 1 tsp Cumin; 1 tsp Oregano; 4 cloves minced Garlic; 60 ml Apple cider vinegar; 2 tsp Salt; 2 m Casings (optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesChorizoMexicanSpicyFromScratchHomemadeSmoky

Chorizo (Mexican-Style, Pork-Based, Spicy)

Nutrition (per serving)

280Calories

22 gProtein

4 gCarbs

22 gFat

2 gSugar

1000 mgSalt

Ingredients

1 kg Pork shoulder (ground)
200 g Pork fat
3 tbsp Ancho chili powder
2 tbsp Paprika (smoked)
1 tsp Cumin
1 tsp Oregano
4 cloves minced Garlic
60 ml Apple cider vinegar
2 tsp Salt
2 m Casings (optional)

Method

Grind meat + fat.
Mix with all spices, garlic, vinegar, salt → knead 3–5 min → let marinate fridge 1–2 hours.
Test fry patty → adjust spice/vinegar.
Stuff into casings or leave loose (Mexican chorizo is often caseless).
Cook loose: crumble & fry 8–10 min until browned.
Store raw in fridge 2–3 days or freeze — spicy, smoky Mexican chorizo for tacos, eggs, pizza.