House Made Chorizo Recipe

Name: Barrio Tacos Lakewoods House Made Chorizo Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (boneless), cut into 1-inch cubes; 0.5 lbs pork fatback, chilled and cut into 1-inch cubes; 3 tbs apple cider vinegar; 2 tbs cold water; 1.5 tbs kosher salt; 2 tbs sweet smoked paprika (pimentón dulce); 1 tbs ancho chile powder; 1 tsp chipotle powder (or ground chipotle); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 0.5 tsp ground coriander; 0.5 tsp freshly ground black pepper; 0.25 tsp ground cinnamon; 0.0625 tsp ground cloves; 4 each garlic cloves, peeled; 0.25 each onion, small, quartered; 1 tsp brown sugar (optional, for slight sweetness); 1 tbs red wine (optional, for deeper flavor); 4 ft natural hog casings, rinsed and soaked (optional)

Inspired by Barrio Tacos Lakewood

Time2h 30m

Serves8

Make House Made Chorizo Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Primary Pork & Fat

2 lbs pork shoulder (boneless), cut into 1-inch cubes

1/2 lbs pork fatback, chilled and cut into 1-inch cubes

Acid & Binder

3 tbs Apple cider vinegar

2 tbs cold water

1 1/2 tbs kosher salt

Spice Blend

2 tbs sweet smoked paprika (pimentón dulce)

1 tbs ancho chile powder

1 tsp chipotle powder (or ground chipotle)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1/2 tsp Ground coriander

1/2 tsp freshly ground black pepper

1/4 tsp Ground cinnamon

0.063 tsp ground cloves

Aromatics & Optional Add-ins

4 each garlic cloves, peeled

1/4 each onion, small, quartered

1 tsp brown sugar (optional, for slight sweetness)

1 tbs red wine (optional, for deeper flavor)

Casings (if making links)

4 ft natural hog casings, rinsed and soaked (optional)

Method

Prep Meat, Fat & Casings

Chill meat and fat

Put the cubed pork shoulder and fatback in the coldest part of the refrigerator (or briefly in the freezer) for 30–45 minutes until very cold but not frozen solid. Cold meat yields better texture when grinding.

If using casings: rinse casings under cold running water, move water through them to remove salt. Soak in warm water for at least 30 minutes, then run water through the length to flush. Keep in a bowl of cool water until ready to stuff.

Make Spice Paste

Combine apple cider vinegar and cold water in a small bowl. Add all dry spices (paprika, ancho powder, chipotle powder, cumin, oregano, coriander, black pepper, cinnamon, cloves), brown sugar (if using), and red wine (if using). Mix to form a thick paste. Let rest 5–10 minutes so paprika hydrates and flavors bloom.

Peel garlic and quartered onion. In a small blender or food processor, purée the garlic and onion with the spice paste until smooth. If needed add 1–2 tablespoons cold water to reach a spreadable paste consistency.

Grind & Mix

Set up a meat grinder with a 3/8- or 1/4-inch plate. Keep a bowl of ice nearby. Work in batches: feed the chilled pork and fatback through the grinder once into a bowl kept over ice. Return the ground meat to the refrigerator if it warms while you finish grinding.

Place the ground meat in a large mixing bowl. Add the spice-garlic paste and the kosher salt. Using a sturdy spoon or gloved hands, mix thoroughly for 3–5 minutes until the mixture becomes sticky and holds together (this indicates good protein extraction and binding). If the mix seems dry, add up to 1 tablespoon cold water.

Test & Adjust

Cook a small patty (about 1 tablespoon) in a skillet over medium-high heat until browned and cooked through. Taste for salt, acidity, heat, and sweetness. Adjust seasoning by adding small amounts of salt, vinegar, or chili powder as needed and re-mix briefly to incorporate.

Stuffing (Optional) & Storage

If making links: attach soaked casings to the sausage stuffer tube and fill casings, keeping steady pressure to avoid air pockets. Twist into desired link lengths (about 4 inches). Prick any visible air bubbles with a sterile needle and reform. Tie or twist ends.

If not stuffing: portion the chorizo into patties or vacuum-seal or pack in airtight containers. Refrigerate for up to 3–4 days or freeze for up to 3 months. For best flavor, let refrigerated sausage rest overnight before using so flavors meld.

To cook: pan-fry over medium heat until fully cooked (internal temperature 160°F / 71°C) and browned, or crumble into recipes (tacos, eggs, stews) and cook until no pink remains.