Homemade Chorizo (Mexican-Style Loose Sausage)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesChorizoMexicanSpicyFromScratchLooseLatinStyle
Nutrition (per serving)
280Calories
22 gProtein
4 gCarbs
22 gFat
2 gSugar
1000 mgSalt
Ingredients
- 1 kg Pork shoulder (cubed)
- 200 g Pork fat (cubed)
- 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
- 1 tsp Black pepper
Method
- Chill meat and fat → grind with coarse plate.
- Mix ground meat with all spices, garlic, vinegar, salt, pepper → knead 3–5 min.
- Cover → marinate in fridge 2–24 hours for flavors to develop.
- Test small portion: fry → taste → adjust (more chili or vinegar).
- Mexican chorizo is usually loose — form patties or use crumbled.
- Cook: crumble and fry 8–10 min until browned and crispy.
- Store raw in fridge 2–3 days or freeze 3 months — spicy, smoky Mexican chorizo from scratch.
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