Anne's Homemade Chorizo
By Addie
This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!" — Dylan's Nana
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 3/4 cup chili powder
- 3/4 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 teaspoons salt
- 3/4 cup dry red wine
- 1/4 cup white vinegar
Preparation
Step 1
1. In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
2. If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.
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REVIEWS:
Good! My only change was to use chicken broth in place of the wine (I just didn't have any) and use ground turkey instead of beef & pork. I formed patties out of the meat and froze them individually. Fried some up yesterday, topped with some cheddar cheese and MMMMMM....! Thanks!
**DO NOT ADD JALAPENO JUICE as another reviewer stated! This will change the flavor completely. Mexican chili powders vary in flavor and spice by brand and variety. For more depth of flavor, MIX the chili powders. I personally used 3 different powders with fabulous results. This is the BEST basic chorizo recipe.
This tastes really good and makes your kitchen smell wonderful. Make as is if you like your chorizo non-spicy and low in salt. I elected to kick it up a notch, added a bit more garlic and salt, then about a teaspoon-ish of jalapeno juice to give it a little kick. Like I said, good as is, but a little bland for my taste. Add a little jalapeno and WOW! Thanks for this recipie, I've always wanted to make this on my own, instead of using the fatty mystery meat at the store!
Anne, thank you sooooooo much for your recipe. I bought chorizo yesterday and asked the clerk what spices were added to make chorizo, chorizo. Well, he said he could remember off the top of his head. Thank you for your recipe. I will happily make it from scratch with your recipe and as you say it always taste better home made. An additional ingredient that I might add is fresh chopped lemon zest.
I love this recipe. Its soooo good without all those left over parts that you have no clue what they actually are. This recipe is a keeper! I've made a few batches and given it away to family and friends. They love it!
This was exremely easy and very good. I added cumin, more garlic, jalapeno powder, paprika, and a little more salt. The smell was amazing. The whole family loved it. Thank you for a wonderful recipe!
I've lost track of the number of times I've used this recipe as a base for chorizo. Generally I use this recipe as a base for Sliders. I add an egg and (wearing gloves) grab handfuls of the mixture and squeeze it through my fingers. This is to break down the meat and meld the ingredients together. I cut down on the chili powder in order to add other spices to make the sausage hotter. The recipe is good as is but very versatile if you want to make it your own. I've used this recipe as a meatloaf and as the meat component in soups. It is tasty and versatilel. I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol).
I just want to say for those of you who put wine in chorizo, this is not "real Mexican chorizo" . I have always made my own "real Mexican chorizo" ground beef, chicken version, and vegetarian version for the past 30 years, but I never come across one with "wine". Well I tried it and my culture do not put alcohol in chorizo. I would leave out the wine, add chili flakes or cayenne to the vegetarian version. You're getting the "real Mexican" version this way. Good luck!
This was a wonderful replacement for the over-fatty store bought variety. I switched the meat ratio (2 pounds Pork, 1 pound Beef) because it is what I had on hand. I also used a variety of four different chili powders (totaling 3/4c) to get just the right amount of kick. I'll be keeping this as a staple in my freezer!
Thanks Anne! Great as is or step it up to your personal flavor. I flipped the meat ratio - 2# gr pork, 1# gr beef. I also added some additional New Mexico Chile powder (Chimayo chile) that has a roasted chile flavor w/ med heat and used 1 T of kosher salt (instead if 2t). I have to admit....the "nasty bits" make a chorizo as w/ any sausage. Without them, there is definately something missing. However this recipe does a good job as an introduction to this flavorful sausage.
I made this recipe without any alterations and wasn't very impressed. I made it on a Saturday, mixed it every day, and cooked some for the first time on Tuesday. The chorizo had a pretty distinct wine flavor that I had not noticed in other chorizo I've eaten. It was one of the dominant flavors. Maybe it is the wine I used... I just used a generic dry red wine. I'm glad others like this recipe, but it's not for me.
Thank you Thank you Thank you!!! My husband loves it, and it actually tastes better than the store bought one. I use organic meat, and added a bunch of chilli pods (Dried New Mexican ones) as well. Wash them, and blend them together with the ingredients before adding them to the meat. We just like it hotter. ; - ) Great recipe!
Sadly, I found this recipe massively bland in comparison to the chorizo I've had?? I think the base given here is a good precursor to a fabulous recipe but its def lacking flavor(s) This recipe is a far cry from 'omg yum' I'll have to try some variations as suggested by some here.
This is a fantastic recipe! It comes out perfect every time. When I make chorizo, this is the recipe I use (all beef, however). Throw it all in the stand mixer on low for a few minutes and it gets the perfect consistency. Love it!
I think this is great we love chorizo and egg.Now I'll always have it on hand.
This is really good chorizo! The key is to let it "cure" for 3 days in the fridge. This is only my second attempt at making my own sausage & because it was an absolute success, I'll be branching out & trying some other recipes. Thanks very much for sharing! :o)
Great recipe, but I use all ground pork in mine. Also make sure you use Mexican Oregano and not the Mediterranean variety. Great to put on lightly toasted corn tortillas with cilantro and salsa. Also good on nachos.
Just checked the label on my store bought Chorizo it's made with pork salivary glands and lymph nodes. This recipe will definitely be a welcome replacement. Thanks for the recipe Dylan
Most excellent recipe! Everyone liked it! Great in breakfast burritos.
Excellent recipe! Will definitely making this again! We're taking this camping in a couple of weeks and can't wait to try it out on open flame!
This is a great Chorizo recipe. This was our first attempt at making chorizo to add to several dishes that call for it. I added 2 tsp of cumin for a nice flavor and also used a mixture of chili powders. Half of chili powder I used was the generic grocery store variety and the other half was pasilla chili powder. Next time I will add a third variety to fine tune the heat and chili pepper taste to our personal liking. I took the advice of one reviewer and reversed the volume of beef and pork so that there was twice as much ground pork as there was beef. My wife loved it and we will make this again.
This is a great Chorizo recipe. This was our first attempt at making chorizo to add to several dishes that call for it. I added 2 tsp of cumin for a nice flavor and also used a mixture of chili powders. Half of chili powder I used was the generic grocery store variety and the other half was pasilla chili powder. Next time I will add a third variety to fine tune the heat and chili pepper taste to our personal liking. I took the advice of one reviewer and reversed the volume of beef and pork so that there was twice as much ground pork as there was beef. My wife loved it and we will make this again.
I loved the concept of using my own ground meat but the flavor just wasn't there. If I try it again I will add more chile - probably from dried, red chiles, and the cumin and paprika most people recommended.
This is a good chorizo recipe but it lacked the traditional spice of Cumin. I added 1 tsp of ground cumin (comino) and I added a few teaspoons of paprika.I will probably add a little more chili,too, next time. Classic chorizo is made with chile pasilla (dried chili pods that are softened in water and processed until smooth.) I will ommit the wine next time, too. I found the proportion of meat to spice good, though. It's an excellent recipe to start with. Thank you.
It's nice to know what's in your chorizo! This turned out great, so very easy. I cooked the chorizo, added boiled, cubed potatoes, scrambled with some eggs, yummy!
I am delighted with this recipe which calls for normal ground meats. Ever look at the label when you buy chorizo from the store? Pork hearts and salivary glands - yuck! I have a few wonderful recipes that call for chorizo. I will use this every time. Thanks!
This tasted pretty close to Chorizo, kind of like a chorizo burger, but I think it needs some cumin. Still, it was very tasty.
This was pretty good but not outstanding. I was a bit nervous about the amount of chili powder called for but I actually wish I'd added more. I probably won't make this again, but thanks.