Homemade Mexican Style Chorizo Recipe

Name: Homemade Mexican Style Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Dried Guajillo Peppers; 7 whole Dried Arbol Peppers; 4 whole Dried New Mexico Peppers; 2 whole Onions, Peeled And Chopped; 5 cloves Garlic, Peeled And Coarsely Chopped; 1- 1/2 cup Cider Vinegar; 3 pounds Ground Pork; 2 Tablespoons Ground Cumin; 2 Tablespoons Mexican Oregano (if You Need To, You Can Substitute Mediterranean Oregano); 2 Tablespoons Kosher Salt; 3/4 teaspoons Ground Cinnamon; 1 Tablespoon Freshly Ground Black Pepper

Servings: persons

10 whole Dried Guajillo Peppers
7 whole Dried Arbol Peppers
4 whole Dried New Mexico Peppers
2 whole Onions, Peeled And Chopped
5 cloves Garlic, Peeled And Coarsely Chopped
1- 1/2 cup Cider Vinegar
3 pounds Ground Pork
2 Tablespoons Ground Cumin
2 Tablespoons Mexican Oregano (if You Need To, You Can Substitute Mediterranean Oregano)
2 Tablespoons Kosher Salt
3/4 teaspoons Ground Cinnamon
1 Tablespoon Freshly Ground Black Pepper

1
Remove the stems and seeds from the dried chili peppers.
2
Use a damp paper towel to wipe down the dried chili peppers.
3
Toast the stemmed and seeded chili peppers in a dry pan over medium heat until pliable (about 1 minute on each side).
4
Transfer them to a large non-reactive bowl (stainless steel, glass, or plastic), layer the chopped onion and garlic on top.
5
Heat the vinegar (either in the microwave or on a stove top) until very warm to the touch.
6
Pour over the chili peppers, onions, and garlic and lay a plate on top to weigh them down.
7
Cover the bowl tightly with plastic wrap and let it sit at room temperature for an hour.
8
Transfer all of the peppers, onions, garlic and vinegar to a blender and process until you have a smooth, thick paste.
9
If necessary, add another splash of vinegar to help things move along.
10
Let cool completely.
11
When the chili paste is completely cool, mix thoroughly into the ground pork with the remaining ingredients using your hands until everything is completely mixed and a uniform colour.
12
Divide the mixture into one-meal sized portions and put each portion into an appropriately sized zipper top bag.
13
(For portions up to 3/4 of a pound, use a quart freezer bag.
14
For portions up to 2 pounds in size, use a gallon freezer bag.)
15
Squeeze as much air out of the as you can, seal the bag, and squash the bags as flat as you can.
16
This will help them to freeze easily, take up less precious freezer space, and thaw more quickly when needed.
17
Brown and break up over medium heat.
18
Then add to burritos, tacos, scrambled eggs, taco pizzas, breakfast burritos, nachos and more.

1139

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 10 whole Dried Guajillo Peppers, 7 whole Dried Arbol Peppers, 4 whole Dried New Mexico Peppers, 2 whole Onions, Peeled And Chopped, and more.

Yes, Homemade 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.

Homemade Mexican Style Chorizo

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