Mexican Chorizo Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Oct. 08, 2018
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Recipe Details

Mexican Chorizo Recipe

Active 60 mins
Total 60 mins
Serves 12 servings
Makes 3 pounds

Ingredients

  • 2 1/2 pounds pork shoulder, cubed

  • 1/2 pound pork fat back, cubed

  • 6 tablespoons ancho chile powder

  • 1 1/2 tablespoons kosher salt

  • 2 teaspoons minced garlic

  • 1 teaspoon dried Mexican oregano

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground cloves

  • 1/3 cup cider vinegar, chilled

  • Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed

Directions

  1. Place pork and fat in a large bowl. Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings. Place in refrigerator until ready to grind.

  2. Grind mixture through the small die of a meat grinder into a bowl set in ice.

  3. Using paddle attachment of a stand mixer, mix on low speed for 1 minute. Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.

  4. Form a small patty of the sausage and sauté until cooked through. Taste and adjust seasonings if necessary.

  5. Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.

  6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

Special equipment

Meat Grinder, Sausage Stuffer, Grill

This Recipe Appears In

Nutrition Facts (per serving)
335 Calories
28g Fat
2g Carbs
18g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 335
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 51%
Cholesterol 79mg 26%
Sodium 532mg 23%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 18g
Vitamin C 1mg 3%
Calcium 33mg 3%
Iron 1mg 8%
Potassium 318mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)