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Mexican Style Chorizo

I spent about $12.56 for the entire recipe. I divide the 1 pound of chorizo meat into 4. I then use it to spice up different recipes. It can be stretched out even more depending on how you use it.

Use this delicious chorizo with your scrambled eggs, potato hash, enchiladas, enfrijoladas, stuffed potatoes, or anything else that you can come up with. 

Course Breakfast, Dinner
Cuisine Mexican
Keyword Chorizo, Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1/2 tsp sea salt $.05
  • 1/4 tsp pepper $.05
  • 2 cloves $.07
  • 1/2 tsp Mexican oregano $.50
  • 1/2 tsp cumin $.05
  • 1/2 TBSP smoked sweet paprika $.05
  • 1/4 cup apple sider vinegar $.08
  • 4 guajillo chiles (about 1 ounce) $1.87
  • 4 ancho chiles (about 2.5 ounces) $5.30
  • 1 pound ground pork 80-20% $4.49
  • 4 cloves of garlic $.05

Instructions

  1. Take the seeds and veins out of the 8 peppers. Place them in a pot, cover them with water, and bring to a boil until the peppers are soft.

  2. While the peppers are cooking, grind all of the spices with a mortar. Start with the harder ones like sea salt, peppercorns, and cloves. Then add the oregano and grind. After, integrate the cumin, paprika, and apple cider vinegar and mix until all are combined.

  3. Blend everything together until you get a smooth, thick paste. You might have to add a little water (about 1/4 cup) but don't add too much. 

  4. Place the ground meat in a bowl, add the thick paste, and mix with a wooden spoon until all is integrated and combined well. (NOTE 1)

  5. Store your chorizo in plastic bags, glass containers, or cling wrap. (NOTE 2)

Recipe Notes

  1. A lot of people like to use their hands when mixing. I don't recommend that unless you wear disposable gloves or you'll be left with red-stained hands!
  2. Cling wrap is my least favorite to use when storing chorizo because sometimes it leaks a little. If that happens it can get really messy.  My favorite way to store is in a plastic bag and it makes it easier to freeze, too.