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Homemade Chorizo (Mexican-Style Loose Sausage)

A recipe from From Scratch.

From ScratchChorizoMexicanSpicyFromScratchLooseLatinStyle
Homemade Chorizo (Mexican-Style Loose Sausage)

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

  1. Chill meat and fat → grind with coarse plate.
  2. Mix ground meat with all spices, garlic, vinegar, salt, pepper → knead 3–5 min.
  3. Cover → marinate in fridge 2–24 hours for flavors to develop.
  4. Test small portion: fry → taste → adjust (more chili or vinegar).
  5. Mexican chorizo is usually loose — form patties or use crumbled.
  6. Cook: crumble and fry 8–10 min until browned and crispy.
  7. Store raw in fridge 2–3 days or freeze 3 months — spicy, smoky Mexican chorizo from scratch.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.