How to Make Chorizo - Mexican Food Recipe

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.

Open up the dried chili pods and remove the seeds if you want a milder chorizo.

Soak the chili pods in hot water for about 20 minutes until they become soft and pliable.

Grind about 2 pounds of pork loin using a KitchenAid stand mixer with the meat grinder attachment.

Once ground, place the meat in the fridge to keep it cold.

Blend the soaked chili pods, salt, Spanish oregano, onion powder, cumin, and garlic cloves in a blender until you achieve a paste consistency, adding a little water if necessary to help it blend.

Let the chili paste cool down to room temperature or refrigerate for about 20 minutes before mixing it with the ground pork.

Mix the chili paste thoroughly into the ground pork until every piece is evenly coated and red.

Place the chorizo mixture into Ziploc bags, remove as much air as possible, and refrigerate for a couple of days to let the flavors intensify, or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary