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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.

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.

In a blender, combine the softened and deseeded chiles, garlic cloves, dry bay leaves, Mexican dry oregano, whole peppercorns, whole allspice, and whole cloves.

Add the reserved 1/3 cup of chile boiling water and the 1/2 cup of white vinegar to the blender.

Blend all ingredients until the mixture is completely smooth. This may take a few minutes. Taste the blended mixture and adjust salt as needed.

Allow the blended chorizo mixture to cool completely to room temperature.

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.

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.

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.


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.

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.

In a blender, combine the softened and deseeded chiles, garlic cloves, dry bay leaves, Mexican dry oregano, whole peppercorns, whole allspice, and whole cloves.

Add the reserved 1/3 cup of chile boiling water and the 1/2 cup of white vinegar to the blender.

Blend all ingredients until the mixture is completely smooth. This may take a few minutes. Taste the blended mixture and adjust salt as needed.

Allow the blended chorizo mixture to cool completely to room temperature.

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.

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.

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.
