Authentic Homemade Mexican Chorizo Recipe

Authentic Homemade Mexican Chorizo Recipe

Discover the art of crafting your own zesty Mexican chorizo at home with this easy-to-follow recipe. Perfect for grilling enthusiasts and sausage lovers alike!

Spice Up Your Kitchen: Homemade Mexican Chorizo Recipe


  • 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


  1. Combine the cubed pork and fat in a large bowl. Mix in the ancho chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss until the meat is evenly coated with the spices. Refrigerate the mixture until you’re ready to grind.
  2. Using the small die of a meat grinder, grind the seasoned meat mixture into a bowl set in ice. This keeps the meat cold during the grinding process.
  3. Transfer the ground meat to a stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute. Gradually pour in the chilled cider vinegar while increasing the speed to medium. Continue mixing until the liquid is fully incorporated and the sausage has a uniform consistency, about 1 minute more. Chill the mixture until you’re ready to stuff the casings.
  4. Before stuffing, it’s crucial to taste-test your chorizo. Form a small patty and cook it in a skillet until it’s done. Taste and adjust the seasonings if necessary.
  5. Once you’re happy with the flavor, stuff the sausage mixture into the prepared hog casings. Twist the stuffed casings into 6-inch links. At this point, you can refrigerate the chorizo until you’re ready to cook, or freeze it for future use.
  6. To cook the chorizo, preheat your grill for direct, medium-high heat cooking. Once hot, clean and oil the grilling grate. Grill the chorizo links until they reach an internal temperature of 160°F (71°C) when checked with an instant-read thermometer. Remove from the grill and let the sausages rest for 5 minutes before serving.
Nutrition Facts (per serving)
335 Calories
28g Fat
2g Carbs
18g Protein
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.

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