Easy Chorizo Recipe

Name: Easy Chorizo Recipe
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 large Guajillo (california) dried peppers; 2 dried pasilla peppers; 2 cups very hot water; 2 Tablespoon ground paprika; 1 teaspoon ground oregano; ½ teaspoon ground cumin; ¼ teaspoon ground clove; ¼ teaspoon ground cinnamon; 1 Tablespoon kosher salt; 1 teaspoon ground black pepper; 2 large garlic cloves; ¼ cup white vinegar or apple cider vinegar; 1 lb 96% ground beef

User Reviews

5.0

102 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 servings
Calories
153 kcal
Course
Main Course, Breakfast
Cuisine
Mexican

Easy Chorizo Recipe

Delilah Cunningham

Report

This Chorizo recipe is made with lean ground beef marinated in a perfect blend of chiles and spices. Making a flavorful & fragrant Mexican chorizo at home is easier than you think! It has less calories but same authentic flavors.

Share:

I Made This!

76 people made this

Print

21 people printed this

Save this

61 people saved this

Ingredients

Servings

6 large Guajillo (california) dried peppers seeds and veins removed
2 dried pasilla peppers seeds and veins removed (see note)
2 cups very hot water
2 Tablespoon ground paprika
1 teaspoon ground oregano
½ teaspoon ground cumin
¼ teaspoon ground clove optional
¼ teaspoon ground cinnamon optional
1 Tablespoon kosher salt if using table salt, use about 1/2 tablespoon
1 teaspoon ground black pepper
2 large garlic cloves
¼ cup white vinegar or apple cider vinegar
1 lb 96% ground beef Optional to use a ground turkey, pork, or even a beef with higher fat percentage.

Add to Shopping List

Instructions

In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve ½ cup of this water.
In a blender, add the chiles and the ½ cup of chile water, spices, garlic & vinegar.
Blend well until it forms a paste consistency.
Add the chile paste to the ground beef and mix everything well with a spatula or knead with your hands as if making dough for bread.
Place the beef chorizo over a strainer, then place the strainer over a bowl. Cover with plastic and place in refrigerator for 4 to 6 hours preferably overnight. Note: placing the beef over a strainer, allows for the extra liquid to be released and avoids soggy chorizo. Discard juices.
Allow the mixture to stand refrigerated for at least 6 hours or up to 2 days so the chorizo can ripen. Time allows the spices to infuse their flavors into the ground beef and for the chorizo's overall flavor to develop.
Once the chorizo has cured you can freeze it in smaller portions and use as needed.

Notes

The chiles should be about 55 grams of both chiles combined.
55 grams of both chiles combined.

Nutrition Information

Show Details

Serving 4ounces Calories 153kcal (8%) Carbohydrates 2g (1%) Protein 25g (50%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 70mg (23%) Sodium 187mg (8%) Potassium 446mg (13%) Fiber 1g (4%)