This homemade fresh chorizo is a common Mexican seasoned ground meat that is the foundation for a variety of popular recipes. This recipe has a bit of heat from cayenne pepper and chili powder. Those spices, plus paprika, give it a distinct bright orange-red color.
This style of fresh chorizo originates in Mexico and is different from its Spanish cousin of the same name. Spanish chorizo is a dry-fermented and smoked sausage, while Mexican chorizo is a fresh sausage.
Although it is often cooked in a loose format as part of other Mexican recipes such as tacos and savory rice, it may also be put in a casing as done with traditional sausages. It can be used in a number of ways for many types of dishes. You can prepare a large batch at once, then freeze it in portions to be used over several months.
Homemade Fresh Chorizo Recipe
- 2 pounds ground pork pork mince
- 1 tablespoon minced garlic
- 1 tablespoon sweet paprika
- 1 tablespoon cayenne pepper
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 cup water
- 3 tablespoons apple cider vinegar
- In a large bowl, combine the ground pork, garlic, paprika, cayenne, black pepper, salt, chili powder, oregano, and thyme. Gently mix until well combined.
- Add the water and vinegar and continue to mix until white strands start to appear in the mixture.
- The fresh chorizo can be cooked however you desire.Option 1: Turn into sausages by stuffing 32/35mm soaked hog casings.Option 2: Fry in a skillet and serve as a sausage crumble.Option 3: Use in other recipes requiring fresh chorizo sausage.