Chorizo Recipe
Make Chorizo Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chorizo Sausage (traditional Mexican-style)
Cook / Serving
Method
Chorizo Sausage (traditional Mexican-style)
- 1
Prepare meat and fat
Keep the pork shoulder and pork fat well chilled. Cut into 1–2 cm cubes. Chill cubes on a sheet pan in the refrigerator or briefly in the freezer until firm but not frozen (about 20–30 minutes) to make grinding easier.
- 2
Seasoning mix
In a bowl, combine smoked paprika, ancho chile powder, chipotle or cayenne powder, ground cumin, dried oregano, and sea salt. Mix thoroughly so spices are evenly distributed.
- 3
Grind meat
Using a meat grinder fitted with a medium plate (or buy pre-ground pork), grind the chilled pork shoulder and pork fat together. If you prefer a coarse texture, grind once; for finer texture, grind twice. Keep meat cold throughout to prevent smear.
- 4
Combine ingredients
Put the ground meat into a large mixing bowl. Add minced garlic, the spice mixture, apple cider vinegar, and cold water. Using your hands or a stand mixer with paddle attachment on low, mix thoroughly for 3–5 minutes until the mixture is sticky and evenly colored. Taste a small raw patty (cook in a pan to test seasoning) and adjust salt or chili level as desired.
- 5
Chill and rest
Cover the seasoned meat and refrigerate for at least 2 hours or preferably overnight to let flavors meld and the vinegar slightly cure the meat.
- 6
Stuff into casings (optional)
If making links: prepare hog casings by rinsing and soaking per package instructions. Fit casing onto a sausage stuffer or a stuffer attachment on a grinder. Keep the meat cold and feed it into the stuffer, filling casings with an even pressure to avoid air pockets. Twist into 10–12 cm links. Do not overstuff. If you do not have casings, form patties or loose sausage (chorizo suelto).
- 7
Rest again
Hang sausages in the refrigerator for 12–24 hours to dry the surface slightly and let flavors further develop. If you are keeping sausage raw for immediate use, store in refrigerator and use within 2–3 days or freeze.
Cook / Serving
- 8
Cook fresh chorizo
To cook raw chorizo (links or loose): heat 1 tablespoon neutral oil in a skillet over medium heat. For links: prick once and lay in pan; cook 10–12 minutes, turning so all sides brown and internal temperature reaches 71°C (160°F). For loose chorizo: remove casing if used, crumble into skillet and cook 6–8 minutes until browned and cooked through. Drain excess fat if desired.
- 9
Serve
Serve hot in tacos with warmed corn tortillas, chopped onion, cilantro, and lime wedges, or use chorizo in stews, scrambled with eggs, or as a filling. Refrigerate leftovers in an airtight container up to 3 days or freeze up to 3 months.