Mexican Chorizo

With so many yummy uses for chorizo, doubling-or even tripling-this recipe will provide your freezer with a winter's worth of deliciousness.

skillet with Mexican Chorizo and wood spoon
Photo: Adam Albright
Hands On Time:
45 mins
Freeze Time:
30 mins
Total Time:
75 mins
Servings:
5
Yield:
5 8oz. portions

Ingredients

  • 2 ¼ pound boneless pork shoulder roast, cut into 1-inch pieces (do not trim fat)

  • 3 dried ancho chile peppers

  • 2 dried guajillo chile peppers

  • 1 small dried chile de árbol

  • cup white vinegar

  • 2 tablespoon dried oregano, crushed

  • 2 tablespoon sweet paprika

  • 2 tablespoon lime juice

  • 1 tablespoon ground cumin

  • 1 tablespoon smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cloves

Directions

  1. Line a baking sheet with parchment paper. Place meat and steel blade from a large food processor on prepared baking sheet. Freeze 30 minutes.

  2. Meanwhile, wipe dried chile peppers with a damp cloth. Heat a dry 12-inch skillet over medium-high. Without crowding, add chile peppers; heat 2 minutes or until light brown and fragrant, turning occasionally. Remove and cool. Break into pieces, discarding stems and seeds.* Transfer to a small food processor or a spice grinder. Cover and pulse until a fine powder forms.

  3. Remove meat from freezer and place blade in food processor. Add meat, one-fourth at a time, to processor. Cover and process with 1-second pulses, 8 to 10 times, or until meat is coarsely ground and holds together when pinched between fingers. Transfer to a large bowl.

  4. Add ground chile peppers and remaining ingredients to ground meat. Using your hands, mix ingredients until combined. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before cooking and adding to your favorite Mexican foods.

*Top

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Mexican Chorizo Vs. Spanish Chorizo

There are two types of chorizo--Spanish and Mexican--so double-check what kind you need before you buy. Spanish chorizo is dry cured and comes in smoked links. Mexican chorizo is available in bulk packages (like ground beef) or in casings, which resemble links of Italian sausage. Both forms of Mexican chorizo must be cooked before eating.

Nutrition Facts (per serving)

337 Calories
9g Fat
11g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 337
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 122mg 41%
Sodium 580mg 25%
Total Carbohydrate 11g 4%
Total Sugars 1g
Protein 48g
Vitamin C 15.6mg 78%
Calcium 86mg 7%
Iron 5.3mg 29%
Potassium 893mg 19%
Folate, total 8.7mcg
Vitamin B-12 1.8mcg
Vitamin B-6 1.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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