Mexican Chorizo

"Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together."
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
1 1/2 cups




  • Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
  • Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
  • The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.

Questions & Replies

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  1. valverdefankhauser
    Family secret--as ranches we ate beef--our chorizo was beef--ground once--packed in beef casing--but the secret was that the family recipe, which is spiced similar to yours, called for ground nutmeg--you'll find the flavor amazing--buen provecho
  2. Eric in LB
    I love chorizo and have never thought to make it myself, so when I stumbled across this recipe I was excited to give it a go! I'm on a big time diet so I opted to adjust this to make a healthier version by using ground turkey breast and olive oil to eliminate the saturated fat of the pork. The results were amazing. The spice blend is spot on! I can only imagine how wonderful it is with pork, but for now I'm happy with the ground turkey version. One note to those that may also want to use ground turkey, I found that I needed to add a little more olive oil than the amount of oil called for in the recipe to account for the lack of fat from the lean turkey. My version did not turn out dry at all I'm happy to report.
  3. Michelle Figueroa
    We loved this chorizo! I accidentally under seasoned it though.....I was making several different kinds of sausage last night (Italian, Chorizo and breakfast sausage). After I ground a 9 pound pork butt, I hand one bowl with three pounds and three bowls with two pounds each. I meant to use a bowl with 2 lbs of ground sausage for the seasoning and I accidentally grabbed the bowl with 3 pounds. I didn't discover my mistake until everything had been seasoned....nonetheless, we enjoyed this! The last time we read a label on chorizo it made my stomach turn (lymph nodes, salivary glands) and I knew I had to make my own. Thank you for posting this! We had chorizo, potato and egg burritos this morning.
  4. Groundhog Gal
    Delicious! Wish I could give this more stars!!! I was looking for a recipe for Cinco De Mayo and decided to make something with Chorzio as most of my friends have not tasted this. Found this and knew I had to try it..come on, it's Kittencal, right ?!?! Followed the recipe exactly, would not change a thing. Loved the fact that it was fresh without any preservatives. Thank you for sharing. Used this in recipe #247150 on this site.
  5. kyky9353
    Kittenkal has done it once again! I have many great recipes with your signature on them and this one is no exception. I used a lean ground pork that I got from the butcher and used smoked paprika instead of sweet paprika. Wonderful, simply wonderful! I haven't found chorizo in any store to match the flavor or to even come close. Thanks for sharing all your fantastic recipes!


  1. OzarkChris
    Thank you for the recipe, it is great! A couple of very small things I do most of the time with Chorizo is add a few scrsmbled eggs to the mixture about 1/2 - 3/4 of the way through the cooking process and add sambal (garlic chili paste) instead of red pepper flakes. Definitely a keeper recipe!
  2. Chef Kimmi
    This is a great recipe! This is what chorizo supposed to taste like! Instead of pork I used ground beef and it turned out amazing! This is a keeper!!!! LOVE IT!!!!!!!!!!!



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