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

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. 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.