Chorizo Sausage Recipe

Make the chorizo mixture

In a large bowl combine the ground pork and pork fat. Add ground ancho chile powder, smoked paprika, ground cumin, dried oregano, minced garlic, white vinegar, salt, and black pepper. Pour in cold water to help distribute the spices and mix thoroughly with your hands or a spoon until the mixture is cohesive and slightly sticky, about 2–3 minutes.

Form patties

Divide the mixture into 8 equal portions (about 2 oz each) and form into flat round patties about 3 inches across and 1/2 inch thick. Press a small indentation in the center of each patty so they cook evenly.

Cook the patties

Heat a large skillet over medium-high heat and add the neutral oil. When shimmering, add the patties in a single layer without crowding (work in batches if needed). Cook until nicely browned and cooked through, about 3–4 minutes per side (internal temperature 160°F / 71°C). Transfer cooked patties to a plate and keep warm covered with foil.

Optional: break up chorizo

If you prefer loose chorizo instead of patties, after removing cooked patties, return them to the skillet and break them up with a spatula, sautéing 1–2 minutes to crisp edges. Keep warm.

While the chorizo rests, make the quick pickled onions. In a small saucepan combine the vinegar, water, sugar, salt, and optional crushed red pepper flakes. Bring to a gentle simmer until sugar and salt dissolve, about 1–2 minutes. Place the sliced red onion in a heatproof jar or bowl and pour the hot pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, about 15–20 minutes; they will be ready to use in 15 minutes but improve after 1 hour. Refrigerate any leftovers up to 2 weeks.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble tacos: place a chorizo patty or a spoonful of loose chorizo on each warmed tortilla. Top with a generous pinch of crumbled cotija, a few slices of pickled onion, and a sprinkle of chopped cilantro. Add a dollop of crema if using and finish with a squeeze of lime.

Serve immediately while chorizo is warm. Leftover cooked chorizo keeps in the refrigerator for up to 4 days and reheats well in a skillet.