Homemade Mexican Chorizo (a guest post)
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on Nov 30, 2018, Updated Aug 26, 2019
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One of the questions I am often asked is, “What is your favorite brand of Mexican chorizo?” Growing up in El Paso we always purchased Peyton’s Chorizo. I remember after moving away from El Paso we always stocked up on it when we visited. Now, it is available online (of course). Now, my go-to favorites are Cacique Chorizo, El Mexicano Chorizo, and Ranchero Chorizo. What is your favorite?
My family always purchased Mexican chorizo to make papas con chorizo – packaged or from a carniceria. My grandma or my mom never made homemade chorizo.
My good friend Karen once contributed homemade beef chorizo for my Empanadas and Sopes Fiesta and it was beyond delicious. I asked her about it and she told me it was her husband’s recipe that he learned from his grandmother.
For years, I kept hinting for the recipe and finally her husband George made and delivered me chorizo and shared his family recipe. Later, he emailed me a sweet note about his grandma that brought tears to my eyes.
A special note from George~
There are some things that only belong to the person who made them. My Grandmother’s recipes are not just ingredients, but rather her recipes represent my childhood. They are my memories of her standing at the counter, effortlessly combining ingredients without a measuring spoon in sight, all while patiently telling us stories about her life.
I learned so much about her from listening to her talk while she prepared her family’s meal. I did not always learn the recipes; more importantly I did learn her stories. These memories could never be conveyed in a list of ingredients. Those who make it will be amazed at its simplicity and unique flavor.
The recipe will never encompass the complexity of her life. Sharing this was not as easy as I had expected. I guess that is because some will read this, some might try it, none will understand it. Love you Grandma!
Homemade Mexican Chorizo
Ingredients
- 2 ½ pounds ground beef
- 1 ½ tablespoons salt
- 1 ½ tablespoons cumin
- 1 ½ tablespoons garlic powder
- 8 heaping tablespoons of red chili powder, recommend New Mexico red chili powder
- 2 to 3 tablespoons white vinegar
Instructions
- In a large bowl, combine the beef with spices until they are well combined.
- Add white vinegar to moisten as needed.
- Place mixture in your refrigerator for a day or two to marinade in a well-covered glass container. This step will enhance the flavor.
- Use in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I haven’t tried it yet. I can taste it just by reading the recipe. I will definitely try it.
I make my own chorizo, sure everyone has their own variation. I use 2 lbs hamburger/1 lb pork sausage and dry red wine NOT vinegar. Definitely use red chili powder as stated New Mexico if you can find it, but for sure whatever is available at Mexican grocery markets. I marinate for 3 days, then separate and freeze. My preference is homemade and as my variation it really is up to you. Thanks so much for sharing another recipe.
I made this with ground turkey and lowered the amount of chile for my son. It was so easy and delicious!
Thank you and Thank George for sharing such beautiful memories of his Grandmother along with her cherished recipe.
Hello! Thank you for the recipe. I’m trying to find a recipe that mimics Peyton’s. All their ingredients says is “flavoring”, which isn’t helpful. LOL. Is this recipe anything like Peyton’s? I don’t feel like the Cacique Chorizo or El Mexicano Chorizo, which I can find here in Portland, Oregon, is as good as the Peyton’s. Anyway, hope to hear back. : )
Thank you so much for the Chorizo recipe! I have been looking for an easy one! I tried it and I probably won’t buy chorizo again as the recipe you shared is super easy! Thank you for all your easy recipes!
Question please! Anyway to temper this once it’s made? I made it exactly as you said (smelled great btw) but it’s blazing hot for us. So much so one bite and my husband gave up. What can I do?
We don’t find Mexican ingredients easily in France. I’ll do this for tonight to stuff into quesadillas. Thanks so much for sharing