Total Time
30mins
Prep 30 mins
Cook 0 mins

If you have a hard time finding chorizo, try making your own chorizo. It is good in a variety of Tex-Mex dishes. Especially good with scrambled eggs and onions in a warm flour tortilla for a breakfast taco.

Ingredients Nutrition

Directions

  1. Grind pork.
  2. Add one at a time; salt, chili powder, vinegar, garlic, oregano, and cumin, mixing well after each addition.
  3. Pack in a crock, or glass jar for at least 8 hours but preferably 24 hours.
  4. Cook as needed in skillet.
  5. It will look like ground meat.
  6. May be frozen.

Reviews

(9)
Most Helpful

Call in the fire trucks!!!! I think the new brand of chili powder we purchased is a 5 alarm and this recipe was a hot one. In the freezer to cool off! Now I'm all set for mexican cooking.

karen in tbay February 21, 2004

I've made this a few times now, and love it. I use lean beef or lean turkey, depending on what's on sale. Both taste good, and I end up with a lower-calorie chorizo without all the filler that pre-packaged brands might have. Thanks for sharing.

rpgaymer March 01, 2014

Wonderful! Very tasty, great flavor, simple to make, and I love that you can control the ingredients. Used some in recipe #35619 and froze some, cooked, for scrambled eggs later. Chorizo is readily available where I live but I made the mistake of reading the ingredients on the package. I'll stick to making my own! :) Thanks for sharing the recipe!

LonghornMama December 29, 2010

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