How to make authentic Mexican chorizo!

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.

Remove stems and seeds from the ancho and guajillo peppers.

Boil 4 cups of water in a saucepan.

Soak the peppers in the boiling water for about 10 minutes until soft.

Check if the peppers are ready by poking them with a knife; they should feel soft like butter.

Process the hydrated peppers with 1/4 cup of the chili cooking water and strain to keep only the liquid.

Combine the strained liquid with the remaining peppers, spices, salt, garlic, and apple cider vinegar in a blender.

Blend until you achieve a thick paste consistency.

Let the paste cool on the counter before refrigerating for 2-3 hours.

Ensure both the meat and the sauce are cold before mixing them together.

Mix the cold meat with the cold sauce thoroughly, using gloves if available.

Place the mixed meat in a strainer over a bowl to drain excess liquid.

Cover the mixture with plastic wrap and refrigerate for 24 hours to marinate.

After 24 hours, check for excess liquid; there should be minimal liquid loss.

Use a KitchenAid with a sausage attachment to stuff the chorizo into casings, or use a Ziploc bag if preferred.

Soak the casings in water and vinegar before using to remove any odor.

If using curing salt, add it to help preserve the meat during the drying process.

Let the stuffed chorizo dry at room temperature for 36 hours.

Cooking Techniques

Equipment Needed

Spice Level: