Easy Homemade Chorizo
User Reviews
4.3
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
16
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Calories
185 kcal
Easy Homemade Chorizo
Description
Easy Homemade Chorizo combines ground pork with a flavorful chili paste prepared by roasting and rehydrating ancho and New Mexican dried chiles, then blending them with onion, garlic, Mexican oregano, cumin, salt, pepper, and apple cider vinegar. The vinegar helps balance the spices and adds tang. After mixing the chili paste into the pork, the mixture is portioned and stored, with some refrigerated and others frozen. Cooking is typically done in a skillet over medium-high heat until browned on each side, providing a sausage reminiscent of traditional chorizo.
The roasting of dried chiles imparts a subtle smoky depth, while the blend of spices and vinegar enhances the overall flavor complexity. Blending the chiles into a somewhat thick paste ensures the spices distribute evenly throughout the sausage.
Choosing ground pork with a higher fat content improves the texture and richness, mimicking commercial chorizo, although additional fat can be added if desired. The recipe allows flexibility in herbs by substituting Mexican oregano with traditional oregano or omitting it entirely.
This chorizo can be pan-cooked as a sausage or used as a flavorful ingredient in various dishes. Storing it in half-pound portions aids in managing quantities for meals and preserving freshness in the freezer.
Ingredients
- 2 lbs. ground pork
- 4 ancho chili dried
- 5-6 new mexican chili dried
- 1/2 onion
- 3 cloves garlic
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1 tablespoon salt
- black pepper freshly cracked
- 1/4 cup apple cider vinegar
- water splash
Instructions
- Start by wiping off the dried chilis with a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- Roast the chilis for 1-2 minutes in a 450F oven, or you can flash them on a hot skillet for 30-60 seconds.
- Place the chilis in a bowl and cover with hot tap water. Let the chilis reconstitute for 20-30 minutes. You can use a small bowl or plate to keep them submerged.
- Drain the chilis and discard the soaking liquid. Add the chilis to a blender along with 1/2 onion, 3 cloves of garlic, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1 tablespoon salt, some freshly cracked pepper, 1/4 cup apple cider vinegar, and a splash of water. Blend until you have a thick paste.
- Add blender mixture to 2 lbs. of uncooked ground pork and combine well using a spoon or your hands.
- I store these in 1/2 lb. chunks using Ziplocs. I keep one in the fridge where it will keep for a few days and store the others in the freezer.
Notes
- Cook the chorizo in a skillet over medium-high heat for 3 to 5 minutes each side until browned.
- Use ground pork with higher fat content for a closer texture and flavor to traditional chorizo; additional fat can be added if needed.
- Chipotle or other hot chiles like Chile de Arbol can be added for more heat.
- If Mexican oregano is unavailable, substitute with regular oregano or omit without significantly affecting flavor.
- Portion and store the chorizo in half-pound amounts; refrigerate what you'll use soon and freeze the rest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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