Easy Chorizo Recipe
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
153 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Easy Chorizo Recipe
Description
The Easy Chorizo Recipe combines dried guajillo and pasilla chiles, soaked and blended with spices like paprika, oregano, cumin, clove, and cinnamon, plus garlic and vinegar, to create a chile paste. This paste is mixed into ground beef thoroughly and allowed to rest in the refrigerator over a strainer, which collects excess liquid to prevent sogginess. The curing period of at least 6 hours up to 2 days allows the spices to infuse fully into the meat, developing the characteristic chorizo flavor.
Using kosher salt or adjusting for table salt impacts the seasoning level, and substitutions in ground meat—including turkey, pork, or different beef percentages—are possible. The resulting chorizo can be cooked immediately or frozen in portions for later use. This approach makes a versatile, richly spiced sausage base suitable for various dishes.
The note on chile weight ensures appropriate intensity and balance of spice. Proper soaking and blending of dried chiles is key to achieving the paste consistency crucial to this recipe’s success.
Ingredients
- 6 large guajillo dried pepper seeds and veins removed, California variety
- 2 pasilla peppers seeds and veins removed (see note, dried
- 2 cups water very hot
- 2 Tablespoon paprika ground
- 1 teaspoon oregano ground
- ½ teaspoon cumin ground
- 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 black pepper ground
- 2 garlic large cloves
- ¼ cup white vinegar or apple cider vinegar
- 1 lb ground beef Optional to use a ground turkey, pork, or even a beef with higher fat percentage, 96% lean
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
- Accurately measure a total of about 55 grams of guajillo and pasilla chiles combined for balanced flavor.
- Soak dried chiles in hot water to soften before blending into a smooth paste with spices and vinegar.
- Rest the mixed chorizo in the refrigerator over a strainer to remove excess liquids and prevent sogginess.
- The curing time from 6 hours to 2 days lets the spices infuse thoroughly for a richer taste.
- You can substitute ground beef with turkey, pork, or beef with higher fat content as preferred.
- Freeze chorizo in smaller portions after curing for convenient future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| 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 | 9% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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