- Mexican
- Meal Prep
Mexican Chorizo
This fresh Mexican chorizo is made from whole pork shoulder and pork fatback that are cubed, seasoned, ground cold, and mixed with cider vinegar until the sausage becomes cohesive and deeply flavored. Ancho chile powder, paprika, garlic, Mexican oregano, cumin, coriander, cinnamon, and cloves give it a bold, earthy, lightly smoky flavor with just enough tang from the vinegar. Use it for tacos, eggs, potatoes, beans, soups, queso, or anything that needs a rich homemade chorizo base.
- Prep
- 25 min
- Cook
- 1 d
- Total
- 1 d 25 min
- Servings
- 6
- Difficulty
- Intermediate
- Yield
- 1½ lb
Instructions
Cube and chill the pork
Cut the pork shoulder and pork fatback into grinder-friendly cubes. Keep the meat and fat very cold while you prepare the seasonings.
Season the meat before grinding
Place the pork shoulder and fatback in a large bowl. Add the garlic, ancho chile powder, sweet paprika, smoked paprika, salt, Mexican oregano, black pepper, cumin, coriander, cinnamon, and cloves. Toss thoroughly until the meat and fat are evenly coated. Refrigerate until ready to grind.
Grind the chorizo mixture
Grind the seasoned pork and fat through the small die of a meat grinder into a bowl set over ice.
Mix with vinegar
Transfer the ground mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute. Pour in the apple cider vinegar, increase the speed to medium, and mix until the liquid is fully incorporated and the sausage has a uniform, slightly tacky consistency, about 1 minute more.
Chill before using
Cover and refrigerate until ready to use. For better flavor, let the chorizo rest at least a few hours or overnight.
Portion and store
Divide into six 4-ounce portions. Wrap tightly and refrigerate for short-term use or freeze for longer storage.
Recipe by
Russell Toris
@russell-toris