Easy Fresh Mexican Chorizo Recipe
Unraveling the mysteries of home cooking through science.
Fresh chorizo is the perfect sausage for tacos, chilies, enchiladas, nachos, and much more.
[Photographs: J. Kenji Lopez-Alt]
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.
- Yield:Makes 1 1/2 pounds
- Active time: 15 minutes
- Total time:Overnight
- Rated:
Ingredients
- 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
Directions
-
1.
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.
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