Homemade Beef Chorizo
Homemade Beef Chorizo
Ingredients
- 3 pounds ground beef, 80/20
- 2 dry bay leaves
- 1/2 cup white vinegar, or apple cider vinegar
- 1 teaspoon salt, or to taste
- 2 teaspoons Mexican dry oregano
- 7 garlic cloves
- 5 whole peppercorns
- 5 whole allspice
- 5 whole cloves
- 10 dry chile guajillo, to 12
- 1 dry chile árbol, optional, for spice
Instructions
- 1
Bring a pot of water to a boil. Once boiling, add the dry chile guajillo and the optional dry chile árbol. Boil the chiles until they are softened, about 10-15 minutes.
⏱️ 15 min
- 2
Carefully remove the softened chiles from the boiling water. Remove the stems and seeds from the chiles. Reserve 1/3 cup of the chile boiling water.
⏱️ 5 min
- 3
In a blender, combine the softened and deseeded chiles, garlic cloves, dry bay leaves, Mexican dry oregano, whole peppercorns, whole allspice, and whole cloves.
⏱️ 2 min
- 4
Add the reserved 1/3 cup of chile boiling water and the 1/2 cup of white vinegar to the blender.
⏱️ 1 min
- 5
Blend all ingredients until the mixture is completely smooth. This may take a few minutes. Taste the blended mixture and adjust salt as needed.
⏱️ 5 min
- 6
Allow the blended chorizo mixture to cool completely to room temperature.
⏱️ 15 min
- 7
In a large bowl, combine the 3 pounds of 80/20 ground beef with the cooled chorizo sauce. Mix thoroughly by hand until the sauce is evenly distributed throughout the beef.
⏱️ 5 min
- 8
Cover the bowl and refrigerate the beef chorizo for at least 24 hours to allow the flavors to meld and develop. This is crucial for the best taste.
⏱️ 1440 min
- 9
After resting, the chorizo is ready to use. If desired, portion the chorizo into Ziploc bags, flatten them, and freeze for later use. Thaw overnight in the refrigerator before cooking.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Beef Chorizo
- 3 pounds ground beef, 80/20
- 2 dry bay leaves
- 1/2 cup white vinegar, or apple cider vinegar
- 1 teaspoon salt, or to taste
- 2 teaspoons Mexican dry oregano
- 7 garlic cloves
- 5 whole peppercorns
- 5 whole allspice
- 5 whole cloves
- 10 dry chile guajillo, to 12
- 1 dry chile árbol, optional, for spice
Instructions
- 1
Bring a pot of water to a boil. Once boiling, add the dry chile guajillo and the optional dry chile árbol. Boil the chiles until they are softened, about 10-15 minutes.
⏱️ 15 min - 2
Carefully remove the softened chiles from the boiling water. Remove the stems and seeds from the chiles. Reserve 1/3 cup of the chile boiling water.
⏱️ 5 min - 3
In a blender, combine the softened and deseeded chiles, garlic cloves, dry bay leaves, Mexican dry oregano, whole peppercorns, whole allspice, and whole cloves.
⏱️ 2 min - 4
Add the reserved 1/3 cup of chile boiling water and the 1/2 cup of white vinegar to the blender.
⏱️ 1 min - 5
Blend all ingredients until the mixture is completely smooth. This may take a few minutes. Taste the blended mixture and adjust salt as needed.
⏱️ 5 min - 6
Allow the blended chorizo mixture to cool completely to room temperature.
⏱️ 15 min - 7
In a large bowl, combine the 3 pounds of 80/20 ground beef with the cooled chorizo sauce. Mix thoroughly by hand until the sauce is evenly distributed throughout the beef.
⏱️ 5 min - 8
Cover the bowl and refrigerate the beef chorizo for at least 24 hours to allow the flavors to meld and develop. This is crucial for the best taste.
⏱️ 1440 min - 9
After resting, the chorizo is ready to use. If desired, portion the chorizo into Ziploc bags, flatten them, and freeze for later use. Thaw overnight in the refrigerator before cooking.
⏱️ 5 min