This homemade Mexican chorizo delivers an authentic burst of flavor that store-bought versions simply can’t match. Made with lean pork trimmings and beef fat, the meat is seasoned with a robust blend of mild red chile, cumin, cinnamon, and Mexican oregano. The addition of fresh garlic and onion ensures a savory depth, while a splash of cider vinegar and optional tequila adds a bright, complex acidity that cuts through the richness. The result is a spicy, aromatic sausage with a moist, crumbly texture that is perfect for breakfast tacos, burritos, or as a bold topping for eggs. It’s a labor of love that rewards you with a pantry staple full of tradition and taste.
Chorizo-Mexican-Sausage
Description
This homemade Mexican chorizo delivers an authentic burst of flavor that store-bought versions simply can't match. Made with lean pork trimmings and beef fat, the meat is seasoned with a robust blend of mild red chile, cumin, cinnamon, and Mexican oregano. The addition of fresh garlic and onion ensures a savory depth, while a splash of cider vinegar and optional tequila adds a bright, complex acidity that cuts through the richness. The result is a spicy, aromatic sausage with a moist, crumbly texture that is perfect for breakfast tacos, burritos, or as a bold topping for eggs. It&# 226;ÂÂs a labor of love that rewards you with a pantry staple full of tradition and taste.Ingredients
Directions
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Soak the sausage casings in warm water for 30 minutes to soften them, then rinse under cold water.
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Finely mince the medium-size onions and push the garlic cloves through a garlic press.
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In a large mixing bowl, combine the minced onions, pressed garlic, ground red chile, ground cinnamon, ground comino (cumin), Mexican oregano, and salt.
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Add the lean pork trimmings and beef or pork fat to the spice mixture.
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Pour in the cider vinegar and tequila (if using) and mix thoroughly by hand until the meat is evenly coated with the spices.
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Cover the mixture and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld.
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Thread one end of a sausage casing onto a sausage stuffer or a large needle.
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Load the meat mixture into the stuffer and carefully fill the casings, twisting them off every 6 to 8 inches to form individual links.
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Prick any air bubbles in the sausages with a sterilized needle to prevent bursting during cooking.
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Hang the sausages in a cool, dry place to dry for 12-24 hours, or smoke them lightly if desired.
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To serve, remove casings if preferred and crumble the chorizo into a hot skillet, cooking until browned and fully heated through.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 301.0kcal
- % Daily Value *
- Total Fat 23.0g36%
- Saturated Fat 8.0g40%
- Cholesterol 52.0mg18%
- Sodium 807.0mg34%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
