THE RECIPE JOURNAL · Main Course
Crafting Your Own Mexican Chorizo
Making your own Mexican chorizo at home is easier than you might think and allows you to customize the flavors to your liking. This recipe will guide you through creating a delicious, spicy sausage perfect for tacos, breakfast, or any meal craving bold taste.
FROM THE KITCHEN • Crafting Your Own Mexican Chorizo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the dried chile peppers in a bowl of hot water for about 30 minutes, until they’re nice and soft. While that’s happening, pop the pork butt and pork fat in the freezer for half an hour—this makes grinding easier. It’s also a good idea to chill your meat grinder for a bit.
02
Step 2
Next, grind the allspice berries and cloves using a mortar and pestle or a spice grinder, then set those spices aside. Drain the softened chiles and toss them in a food processor with some vinegar; blend until you get a smooth sauce.
03
Step 3
Take your partially frozen pork and fat and grind them using the chilled meat grinder fitted with a medium plate. In a big bowl, mix the ground meat with the chile puree, garlic, oregano, salt, pepper, and cumin. Use your hands to really work everything together for a couple of minutes. Cover the bowl and pop it in the fridge for at least an hour, or even better, overnight.
04
Step 4
While the meat chills, soak the sausage casing in cold water for about 30 minutes. Then, rinse the inside of the casing by running cold water through it using a sausage-stuffing funnel attached to the tap.
05
Step 5
Slide the casing onto the sausage funnel and start feeding the meat mixture through. Stop just as the meat starts coming out the other end, tie a knot there, then keep stuffing the rest. When you’re done, tie off the other end. Twist the long sausage into links by pinching and twisting at regular intervals, switching directions each time. To prevent air bubbles, poke a few small holes in each link with a skewer.
06
Step 6
You can cook the sausages right away or keep them in the fridge for up to three days. Enjoy!
Why you’ll love it
This recipe brings bold and spicy flavors to your kitchen with a homemade touch. Making it yourself means you can adjust the heat and seasoning exactly how you like. It’s a great way to enjoy fresh, authentic taste without any preservatives or additives.
How to serve
Serve warm on toasted tortillas with chopped onions, cilantro, and a squeeze of lime. It’s perfect for breakfast tacos, mixed into scrambled eggs, or added to hearty stews and rice dishes. The rich, spicy flavor pairs well with fresh salsa and creamy avocado.
Storage & leftovers
Store any unused chorizo in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in portioned bags for up to three months. Thaw in the fridge before cooking to maintain the best texture and flavor.
