Chorizo Recipe – Eats Now

Name: Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. hamburger (beef) or ground pork; salt; about 1/4 c. vinegar; 1/4 to 2/3 c. vinegar (add to taste); 3 to 4 tsp. salt; 4 to 8 large cloves garlic (add to taste); 2 to 4 level tsp. ground cumin (comino); 1 to 2 level tsp. paprika; 2 to 4 level tsp. marjoram leaves; 1 to 2 level tsp. basil leaves; 2 to 4 tsp. whole oregano; 1 tsp. whole peppercorns; 4 to 5 whole cloves; 1 tsp. cilantro seed; 10 California red dry chiles (wash seed); 5 to 10 New Mexico red dry chiles (wash seed); 1 to 3 Pasilla chiles (optional for flavor); 1 to 3 Huajillo chiles (optional for hotter); 3 to 4 c. water, use as needed to make sauce to the consistency of gravy

Servings: persons

3 to 4 lb. hamburger (beef) or ground pork
salt
about 1/4 c. vinegar
1/4 to 2/3 c. vinegar (add to taste)
3 to 4 tsp. salt
4 to 8 large cloves garlic (add to taste)
2 to 4 level tsp. ground cumin (comino)
1 to 2 level tsp. paprika
2 to 4 level tsp. marjoram leaves
1 to 2 level tsp. basil leaves
2 to 4 tsp. whole oregano
1 tsp. whole peppercorns
4 to 5 whole cloves
1 tsp. cilantro seed
10 California red dry chiles (wash seed)
5 to 10 New Mexico red dry chiles (wash seed)
1 to 3 Pasilla chiles (optional for flavor)
1 to 3 Huajillo chiles (optional for hotter)
3 to 4 c. water, use as needed to make sauce to the consistency of gravy

1
Mix meat in a glass bowl with salt and a little vinegar (about 1/4 cup).
2
May mix 1/2 beef and 1/2 pork.
3
Put all the remaining ingredients in blender to liquefy.
4
Heat blender stuff with a little oil (cover bottom of pan).
5
Add salt to taste.
6
Pour chile sauce into meat (in glass bowl) and mix until all red.
7
Leave set out of refrigerator for at least overnight to absorb flavor. Stir/mix next morning and taste.
8
Add salt if required.
9
Leave set until the evening.
10
Pour any liquid out (if any) that has risen to the top.
11
Put bowl in refrigerator and use as needed, or wrap in freezer clear wrap (portions for 1, 2 or more persons) and freeze.

744

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 to 4 lb. hamburger (beef) or ground pork, salt, about 1/4 c. vinegar, 1/4 to 2/3 c. vinegar (add to taste), and more.

Yes, 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.

That's it — enjoy your meal!

Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions