How to Make Chorizo | Easy Mexican Chorizo Recipe

Here is a recipe for a delicious and leaner Mexican style chorizo. This recipe goes great in chorizo and egg breakfast tacos or even in queso dip.
INGREDIENTS
1 lbs ground pork meat (you can also use beef or turkey)
5 dried guajillo chiles
2 to 3 garlic cloves
2 bay leaves
1/2 tsp dried oregano
1/2 tsp ground cumin
2 tsp paprika
1 whole clove
2 allspice berries
1/4 tsp black pepper
1 tsp kosher salt (or salt of your choice)
1/4 cup apple cider vinegar (or white vinegar)
Freezes well for up to 6 weeks

SOFT FLOUR TORTILLAS VIDEO

[stevenhair]

I want to share something with you young lady. I have an uncle who lives in Dallas Texas, and in Arizona part time next to my mother. He and I share a passion for great food, mexican food being one of our favorites (Korean is a favorite of my son and I btw). He loves chorizo but had never thought of making it himself. Six month ago, I made your recipe and make chorizo and egg burros for my family. He loved it so much, I shared your video with him, and now he is making it himself. So, in a small way, you changed the life of a man almost 70 years old. Thank you for that!!

[marykrmenchambi]

Hi! I’m from Peru and I make a super similar mix but instead I use my Peruvian panca pepper” which look a little bit similar to your guajillo or árbol color pepper but now that I live in Texas I couldn’t get my pepper so your recipe has saved me to make some home made chorizo or sometimes I call it salchicha casera. Thank God bless you :)

[elchewtoy]

never never. .. did I ever think of making Chorizo myself... love it.

[slocad]

Glad you mentioned low-fat ground pork. My memories of pork or beef chorizo is of an oily red liquid oozing from the tortillas and staining my fingers and the kitchen table! I could have soaked it up with two napkins. Thank you for your wonderful presentation, which was clear, organized and professionally done. One thing I especially appreciate is how you don`t make yourself the center of attention by being loud and snarky, but rather you simply present your recipe.

[ronicaevs]

OMG! So delicious, Mexican-American expat living in Australia, totally miss chorizo ! Thank you as I can get guajillos!!!! YAY!!!

[mssixty]

I made this several weeks ago using a mix of ground turkey and 80%/20% ground chuck - - I tried to do it from memory, not reading your recipe step-by-step, and it turned out great, only I didn't add enough red chile - so it tasted more like spicy sausage than chorizo. So I am trying again today, but following your recipe more carefully. Many thanks for this!
UPDATE: I made this again after printing out your recipe to follow it more closely, and it turned out great. I even gave some to my best friend because I thought it turned out so well, and she liked it because it has less fat than the store-bought chorizo. I am allergic to pork, so this recipe is a godsend to me. Thank you, thank you, thank you!

[Hitman]

Thanks for sharing i did this with lean turkey. It was great. Im allergic to pork. Thanks again.

[irelaamador]

Cooking my chorizo this morning and the scent of all the spices is making my home smell like home. I've bought and used store chorizo, but nothing beats this recipe. Thanks again! ☺

[mindymoresrosero]

You spoke so eloquently. You have a soothing, calm voice. You should be a radio announcer, classroom teacher or a speaker of the house of Representatives. I really am serious.

[bryangiron]

Muchas gracias, sus recetas son magnificas y fáciles para un principiante como yo.

[kellys]

So excited to give this a try. Smell of chorizo cooking is one that makes me smile because growing up my momma would cook it for breakfast for us on Sunday with egg and homemade tortillas. She has been gone. Is for 20 years but when I smell that wonderful aroma it takes me back to lazy Sunday mornings. Great memories. Will give this a try thanks. Love your videos

[deannastevens]

I will definitely be trying this. I just need to find Ancho Chiles in town. Thank you so much. I Love Chorizo.

[lorvin]

Tried this recipe tonight. I made the recipe exactly as you did, except that I ground my own pork shoulder. The first pound I made had great flavor, but I like it a little hotter. I made a second batch and added 3/4 teaspoon red pepper flakes. The heat on the second batch is perfect, but I'll run the pepper flakes through a coffee grinder next time. I also split the paprika on the second batch between fancy paprika and smoked paprika, using the total amount you specified. Thanks for this recipe. It's definitely a keeper and one I'll use many times...

[aliciasanchez]

Oh my gosh girl, you can COOK! I'm an excellent cook but you are phenominal!!! You GO girl!

[sherryroberts]

THANK YOU for not wasting the little bits and pieces that gather round your plates. Thanks for putting them to use!!

[gloriakadar]

thi recipe brought me back to my childhood in mexico chorizo con huevo. chorizo con papas and home made tortillas and don't forget the provecho.

[ericam]

I like how you include measured ingredients on the description makes it easy and readily available to cook along while watching you. you're awesome and love your easy tone voice. Thanks for sharing!

[sydecarnutz]

I made this last year with ground turkey. It was awesome. Making it again today but with ground pork and home grown guajillo peppers. Those seeds from the dried one will grow into terrific pepper plants you know!

[VavyGaga]

I am so happy to have stumbled across your page!! You’re the best. I’m from El Paso, Baltimore transplant and it’s hard to find authentic Mexican food. What a treat.

[drfranklippenheimer]

Another absolute must try. Chorizo always makes me think of breakfast tacos/burritos.