Homemade Chorizo
Homemade Chorizo
Ingredients
- 4 pounds ground pork
- 1 tablespoon whole peppercorns
- 1 tablespoon whole cumin
- 2 teaspoons Mexican dry oregano
- 5 garlic cloves
- 1/2 cinnamon stick
- 2 teaspoons paprika
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 3 dry bay leaves
- 3 dry ancho chiles
- 10 dry guajillo chiles
- 1/4 cup white vinegar
- as needed salt, to taste
Instructions
- 1
Place the 3 dry ancho chiles and 10 dry guajillo chiles into a medium pot.
⏱️ 1 min
- 2
Add enough water to the pot to fully cover the chiles.
⏱️ 1 min
- 3
Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chiles are rehydrated and softened, about 10-15 minutes.
⏱️ 15 min
- 4
Once rehydrated, carefully transfer the softened chiles to a blender.
⏱️ 1 min
- 5
To the blender, add the 5 garlic cloves, 1 tablespoon whole peppercorns, 1 tablespoon whole cumin, 2 teaspoons Mexican dry oregano, 1/2 cinnamon stick, 2 teaspoons paprika, 1 tablespoon onion powder, 2 tablespoons garlic powder, and 3 dry bay leaves.
⏱️ 2 min
- 6
Pour in the 1/4 cup of white vinegar.
⏱️ 1 min
- 7
Blend all the ingredients until a smooth, uniform paste is formed. Add a tablespoon or two of the chile rehydrating water if needed to achieve a smooth consistency.
⏱️ 2 min
- 8
In a large mixing bowl, place the 4 pounds of ground pork.
⏱️ 1 min
- 9
Pour the blended chile and spice paste over the ground pork.
⏱️ 1 min
- 10
Add salt to taste to the mixture. Start with 1 teaspoon and adjust as needed.
⏱️ 1 min
- 11
Using your hands (wearing gloves is recommended), thoroughly mix the paste and pork until all ingredients are well combined and the spices are evenly distributed throughout the meat.
⏱️ 3 min
- 12
The homemade chorizo is now ready to cook and enjoy. It can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chorizo
- 4 pounds ground pork
- 1 tablespoon whole peppercorns
- 1 tablespoon whole cumin
- 2 teaspoons Mexican dry oregano
- 5 garlic cloves
- 1/2 cinnamon stick
- 2 teaspoons paprika
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 3 dry bay leaves
- 3 dry ancho chiles
- 10 dry guajillo chiles
- 1/4 cup white vinegar
- as needed salt, to taste
Instructions
- 1
Place the 3 dry ancho chiles and 10 dry guajillo chiles into a medium pot.
⏱️ 1 min - 2
Add enough water to the pot to fully cover the chiles.
⏱️ 1 min - 3
Bring the water to a boil over medium-high heat, then reduce heat and simmer until the chiles are rehydrated and softened, about 10-15 minutes.
⏱️ 15 min - 4
Once rehydrated, carefully transfer the softened chiles to a blender.
⏱️ 1 min - 5
To the blender, add the 5 garlic cloves, 1 tablespoon whole peppercorns, 1 tablespoon whole cumin, 2 teaspoons Mexican dry oregano, 1/2 cinnamon stick, 2 teaspoons paprika, 1 tablespoon onion powder, 2 tablespoons garlic powder, and 3 dry bay leaves.
⏱️ 2 min - 6
Pour in the 1/4 cup of white vinegar.
⏱️ 1 min - 7
Blend all the ingredients until a smooth, uniform paste is formed. Add a tablespoon or two of the chile rehydrating water if needed to achieve a smooth consistency.
⏱️ 2 min - 8
In a large mixing bowl, place the 4 pounds of ground pork.
⏱️ 1 min - 9
Pour the blended chile and spice paste over the ground pork.
⏱️ 1 min - 10
Add salt to taste to the mixture. Start with 1 teaspoon and adjust as needed.
⏱️ 1 min - 11
Using your hands (wearing gloves is recommended), thoroughly mix the paste and pork until all ingredients are well combined and the spices are evenly distributed throughout the meat.
⏱️ 3 min - 12
The homemade chorizo is now ready to cook and enjoy. It can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
⏱️ 1 min