Spicy Chorizo Recipe

Chill meat and equipment

Place ground pork shoulder and chopped pork fat in the coldest part of the refrigerator for at least 30 minutes (or 10–15 minutes in the freezer) so the meat is very cold. If using a stand mixer or food processor, chill the bowl and blade as well. Cold meat mixes and binds better and will give a better texture.

Combine the cold pork shoulder and pork fat in a large mixing bowl. Sprinkle the kosher salt and black pepper over the meat.

Add the ice water to the meat. The small amount of water helps dissolve the seasonings and create a slightly sticky texture that binds the sausage.

In a small bowl, whisk together smoked paprika, ancho chile powder, chipotle powder, ground cumin, dried oregano, ground coriander, ground cinnamon, brown sugar, and smoked sea salt. Taste a pinch of the dry mix (optional) to check balance — it should be smoky, slightly spicy, and lightly sweet.

Evenly sprinkle the spice mix over the meat mixture. Add the minced garlic and finely minced shallot as well.

Add the orange juice, white vinegar, and chopped cilantro (if using) to the meat and spices. The acid brightens flavors and the orange adds the classic chorizo citrus note.

Using your hands (wear gloves if preferred) or a sturdy spoon, mix the meat thoroughly for 3–5 minutes until the mixture is evenly seasoned and slightly tacky. If you have a stand mixer with a paddle, mix on low for 2–3 minutes, scraping down the bowl as needed. The meat should hold together when pressed.

Perform a flavor test: take a 1-tablespoon portion of the mixture and pan-fry in a small skillet over medium heat until cooked through, about 2–3 minutes, breaking it apart. Taste and adjust seasoning: add more salt, smoked paprika, or chipotle for heat as needed. If you adjust, mix again thoroughly.

If making loose chorizo: cook directly. Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. Add the chorizo mixture in batches, using a spatula to break it into small pieces. Cook, stirring occasionally, until browned and cooked through, 6–8 minutes. Drain any excess fat if desired and serve hot with warmed tortillas and lime wedges.

If making sausages: you may stuff into natural hog casings using a sausage stuffer or funnel. Pack mixture firmly but without air pockets. Twist into 4–6 inch links. To cook, pan-fry or grill over medium heat until internal temperature reaches 160°F (71°C), about 12–15 minutes, turning occasionally to brown evenly. Rest for 5 minutes, then serve.

To store: refrigerate in an airtight container for up to 3 days or freeze raw for up to 3 months (wrap tightly). Cooked chorizo will keep refrigerated 3–4 days or frozen 2 months.

Serve the chorizo in warmed tortillas with lime wedges. Optionally top with diced onion, cilantro, avocado slices, or pickled jalapeños.