Total Time
Prep 15 mins
Cook 10 mins

I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.

Ingredients Nutrition


  1. Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
  2. Add cider vinegar and stir until dry ingredients are moistened.
  3. Add ground meat and knead until spice mixture is well incorporated into the meat.
  4. You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
  5. Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Most Helpful

I have been a member here for a few years now. This is my go to place for recipies and inspiration. Not once have I ever written a review because I am usually to tired but I always appreciate those who do take the time to share their ideas and reviews. Today I was inspired to write one for the first time (it's my day off and I have time). Chorizo, sounds like something anybody can get anywhere now days. Not so. For me, it is easy to find spanish chorizo (cured), but not mexican chorizo (raw). I've reviewed many ingredients from many recipies. I cerainly must say "THIS ONE ROCKS"!! I just needed to add a little more heat (cayenne). I will use this ALL THE TIME!

5 5

This recipe is amazing. I extended it to 4# of pork and increased the spices accordinly. I used 2# cooked off and put it into 25# of Masa for tamales. I have a 20 quart mixer so I was able to do this in two batches. Friends came and we made tamales for ourselves with various fillings. The chorizo was a hit with everyone. This recipe is far better than those you buy at the store. Thank you to whomever came up with this wonderful recipe.

5 5

After test/trying recipes I used 1/4 lb pork sausage meat and 3/4 lb ground beef as opposed to ground pork. The spicing is near perfect with the cloves adding that hint of 'what is that? We brown it up with onions and stir into spaghetti noodles with a little olive oil. Yummm