How to Make Mexican Chorizo at Home! SPICY PERFECTION!

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat and calories, while chicken is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth, while chili powder is often less expensive.

Start by introducing the dish and its components: meat and seasonings.

Measure out 1.5 pounds of ground pork with a 70/30 fat ratio and add it to a mixing bowl.

Add 2 tablespoons of paprika to the bowl.

Add 1 tablespoon of cayenne to the bowl.

Add 1 tablespoon of ancho powder to the bowl.

Add 1 tablespoon of guajillo powder to the bowl.

Add 1 tablespoon of garlic to the bowl.

Add 1 teaspoon of freshly ground cumin to the bowl.

Add 1 teaspoon of Mexican oregano to the bowl.

Add 1 teaspoon of ground coriander to the bowl.

Add 0.5 teaspoon of ground clove to the bowl.

Add 0.5 teaspoon of cinnamon to the bowl.

Add 0.5 teaspoon of salt to the bowl.

Add 0.5 teaspoon of pepper to the bowl.

Add 2 tablespoons of red wine vinegar to the bowl.

Mix all the ingredients together by hand until well incorporated, ensuring a thorough mix.

Transfer the mixed chorizo to a plate to observe the consistency.

Optionally, place half of the mixture into a food processor to achieve a more spreadable, pate-like consistency.

Pulse the mixture in the food processor until desired consistency is reached, being careful not to over-process.

Compare the original mixture with the pureed version, noting the differences in texture and spreadability.

Discuss potential uses for the chorizo, including tacos, burritos, and other dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary