This homemade Mexican chorizo is a vibrant, spicy sausage made from coarsely ground pork, red wine vinegar, and a robust blend of spices like cumin, fennel, and red pepper flakes. Unlike its Spanish counterpart, this version is loose and crumbly when cooked, offering a rich, savory depth that transforms tacos, breakfast scrambles, or soups. The key ingredients create a perfect balance of heat, acidity, and umami, resulting in a texture that is both tender and satisfying. It’s an essential pantry staple for any home cook who loves bold, authentic Mexican flavors. Perfect for weekend meal prep or adding a kick to weeknight dinners, this chorizo is easy to make from scratch and freezes beautifully for future use.
Mexican Chorizo
Description
This homemade Mexican chorizo is a vibrant, spicy sausage made from coarsely ground pork, red wine vinegar, and a robust blend of spices like cumin, fennel, and red pepper flakes. Unlike its Spanish counterpart, this version is loose and crumbly when cooked, offering a rich, savory depth that transforms tacos, breakfast scrambles, or soups. The key ingredients create a perfect balance of heat, acidity, and umami, resulting in a texture that is both tender and satisfying. It&# 226;ÂÂs an essential pantry staple for any home cook who loves bold, authentic Mexican flavors. Perfect for weekend meal prep or adding a kick to weeknight dinners, this chorizo is easy to make from scratch and freezes beautifully for future use.Ingredients
Directions
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Bone the pork roast and cut it into 1-inch cubes.
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Coarsely grind the pork cubes into a large mixing bowl using a meat grinder.
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Add 1 tablespoon red pepper flakes, 1 finely chopped onion, 1 tablespoon fennel seeds, 3 tablespoons red wine vinegar, 5 minced garlic cloves, 1 1/2 tablespoons red pepper, 1 teaspoon ground cumin, 1 1/2 tablespoons coarse black pepper, and 2 tablespoons salt to the ground pork.
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Mix all ingredients thoroughly by hand or with a large spoon to ensure even distribution of spices.
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Pass the mixture through the meat grinder a second time for a finer, more uniform texture.
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Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 4 hours to allow flavors to meld.
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Prepare pork sausage casings by soaking them in water if dried, then load them onto a stuffing funnel.
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Stuff the chilled meat mixture into the casings, being careful not to overfill to prevent bursting.
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Twist the filled casings at 8-inch intervals to create individual links, tying off ends with kitchen twine if necessary.
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To cook, place half the links in a large skillet and pierce each link 3 or 4 times with a needle to prevent splitting.
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Add 1/4 cup water to the skillet, cover, and simmer over medium-low heat for 10 minutes.
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Uncover the skillet and continue cooking over low heat, turning the links frequently, until the water has evaporated and the chorizo is browned.
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Remove from heat and let rest for a few minutes before slicing and serving warm.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 274.7kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 70.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store any remaining cooked chorizo in the refrigerator for up to 4 days or freeze for longer storage.
