Basic Mexican-Style Chorizo Recipe

Name: Basic Mexican-Style Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles OR New Mexico, California, or guajillo chiles, or a combination; 2 teaspoons cumin seed; 1/2 teaspoon coriander seed; 3 pounds boneless pork shoulder cut into 1-inch pieces; 1/2 pound pork fat back cut into 1/2-inch pieces; salt; freshly ground black pepper; 1 teaspoon dried oregano Mexican preferred; 1 teaspoon cayenne or more to taste; 1/8 teaspoon cinnamon; 1 tablespoon garlic minced; 1 tablespoon agave syrup OR 1 teaspoon sugar; 3 tablespoons white vinegar OR more to taste

Servings: persons

2 dried ancho chiles OR New Mexico, California, or guajillo chiles, or a combination
2 teaspoons cumin seed
1/2 teaspoon coriander seed
3 pounds boneless pork shoulder cut into 1-inch pieces
1/2 pound pork fat back cut into 1/2-inch pieces
salt
freshly ground black pepper
1 teaspoon dried oregano Mexican preferred
1 teaspoon cayenne or more to taste
1/8 teaspoon cinnamon
1 tablespoon garlic minced
1 tablespoon agave syrup OR 1 teaspoon sugar
3 tablespoons white vinegar OR more to taste

1
1. Tear the chiles into large pieces and discard the seeds and stems. Toast in a small dry skillet over medium heat, stirring, for 1 or 2 minutes, or until the chiles start to darken and become aromatic. Take care not to burn them. Transfer to a small bowl, pour over boiling water to cover, and soak for at least 20 minutes, or until the chiles have softened.
2
2. Add the chiles to a blender with a few tablespoons of the soaking liquid and puree.
3
3. Add the cumin and coriander seeds to the skillet and toast over medium heat, shaking the pan, until the seeds become aromatic and just begin to smoke, 2 to 3 minutes. Transfer to a mortar with a pestle or a spice grinder and grind to a powder. Set aside.
4
4. Using a meat grinder fitted with a 1/4-inch plate, coarsely grind the pork and fatback into a large bowl or coarsely chop in batches in a food processor as directed in step 1 of Maple and Sage Pork Sausage Patties. Add the reserved chile puree, toasted spices, 4 tablespoons salt, 11/2 teaspoons pepper, and the remaining ingredients, and using clean hands, knead and squeeze the mixture to blend thoroughly. Cook a small patty in a small skillet and taste for salt, pepper, cayenne, and vinegar; adjust as necessary. Refrigerate what you need immediately and freeze the rest in 1/2- to 1 pound amounts in zipper-lock freezer bags. The chorizo can be refrigerated for up to 2 days or frozen up to 3 months.

996

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 dried ancho chiles OR New Mexico, California, or guajillo chiles, or a combination, 2 teaspoons cumin seed, 1/2 teaspoon coriander seed, 3 pounds boneless pork shoulder cut into 1-inch pieces, and more.

Yes, Basic Mexican-Style Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Mexican-Style Chorizo

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