Prep 15 mins
Cook 10 mins
Don't bother buying chorizo, it is so easy to make. You can mix in some eggs to make breakfast burritos, serve the cooked chorizo over refried bean, or make it into tacos. Plan ahead as this needs to sit in the fridge a day or two before using.
- 1 1⁄2 lbs ground beef
- 1 1⁄2 lbs ground pork
- 3⁄4 cup chili powder
- 1⁄2 teaspoon dried oregano
- 4 garlic cloves, minced
- 2 teaspoons salt
- 3⁄4 cup dry red wine
- 1⁄4 cup white vinegar
- Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
- Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
- To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.
Very nice sausage. I wanted to make this in order to have control over the flavors in my chorizo -- and made as directed, it came out great. One tip: I would not recommend using the leanest ground beef because these benefit from some fat. I also stuffed the sausage into casings using an attachment I purchased for my KitchenAid mixer. Thanks, Cookiedog! Made for Beverage Tag.