This recipe makes a pound and a half of bulk fresh Mexican chorizo-style sausage to be used as a base ingredient for tacos, chilies, enchiladas, nachos, and many other Mexican preparations.
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes (see note)
- 2 1/2 teaspoons kosher salt
- 1 tablespoon ancho chili powder
- 1/4 teaspoon ground achiote (optional, see note)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1/2 teaspoon dried Mexicano oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander seed
- Pinch ground cinnamon
- 3 tablespoons red wine or distilled white vinegar
Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.
Meat grinder or food processor (see note)
You can make the homemade chorizo with store-bought ground pork if you don't have a meat grinder or food processor. To make with store-bought ground pork, combine pork with chorizo seasonings as directed in step 1 and mix well until tacky. Let rest at least 4 hours and up to 3 days before cooking as desired.The achiote gives the meat a deep red color, but it is totally optional.