The Secret Behind Delicious Homemade Mexican Chorizo
Incorporating fatback into your sausage mixture is key to achieving a juicy and flavorful result. To ensure the best texture, it’s essential to keep both the seasoned pork shoulder and fatback as cold as possible before grinding. A quick mix of the ground sausage will give it a delightful, springy consistency.
As someone who loves Mexican and Tex-Mex dishes, I frequently use Mexican chorizo in my cooking. It’s surprising that it took me this long to try making it from scratch at home!
When discussing chorizo, it’s important to note that different countries produce unique varieties. The two most common types are Spanish and Mexican chorizo. Spanish chorizo is a cured pork sausage heavily flavored with either sweet or hot paprika, while its Mexican counterpart is a fresh pork sausage seasoned with ground chiles and often enhanced with herbs like oregano, cinnamon, and cumin. There’s also a green version available in Mexico; for more information on that variety, check out my recipe for green chorizo.
Many recipes for Mexican chorizo include both paprika and ground chilies; however, I prefer mine spicier! This recipe skips the mild paprika entirely in favor of generous amounts of ancho chile powder—a medium-spicy seasoning made from dried poblano peppers. Alongside this spice blend are salt, minced garlic, oregano, cinnamon, cumin, black pepper, cloves—and chilled cider vinegar.
This vibrant mixture can stain surfaces with its rich dark red hue but delivers an explosion of flavor—juicy and spicy with earthy undertones that make every bite unforgettable.
While I did stuff some of this delicious chorizo into casings for grilling purposes—my favorite way to enjoy it is loose in tacos or quesadillas—don’t let the idea of stuffing deter you from trying your hand at making this fantastic homemade sausage!
Homemade Mexican Chorizo Recipe
Ingredients:
- 2 1/2 pounds cubed pork shoulder
- 1/2 pound cubed pork fatback
- 6 tablespoons ancho chile powder
- 1 1/2 tablespoons kosher salt
- 2 teaspoons minced garlic
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly cracked black pepper
- 1/8 teaspoon ground cloves
- 1/3 cup chilled cider vinegar
- Natural hog casings (soaked in lukewarm water for at least half an hour)
Instructions:
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In a large bowl combine the cubed pork shoulder and fatback.
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Add ancho chile powder along with salt, garlic, oregano, cinnamon, cumin, black pepper & cloves; toss well until meat is evenly coated.
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Refrigerate until ready to grind.
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Grind the mixture using a meat grinder fitted with a small die into a bowl set over ice.
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Using the paddle attachment on your stand mixer set on low speed mix for one minute before adding cider vinegar; increase speed to medium until fully incorporated (about one additional minute). Chill until ready to stuff.
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Form small patties from the mixture & fry them in skillet until cooked through; taste & adjust seasonings if needed.
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Stuff hog casings tightly but not overly so then twist into six-inch links; refrigerate or freeze as desired.
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For grilling: Light up charcoal until covered in gray ash then spread evenly across grill surface after preheating grate for five minutes while cleaning/oiling it beforehand! Grill sausages over medium-high heat till they reach an internal temperature of 160°F (71°C) when checked using an instant-read thermometer—let rest five minutes before serving!
Essential Equipment:
Meat grinder | Sausage stuffer | Stand mixer | Grill
Explore More Recipes:
- The Ultimate Guide to Grilling Sausages
- Green Chorizo Recipe
- Quick Fresh Mexican Chorizo Recipe
- Crispy Potato & Chorizo Tacos Recipe
- Choripán (Argentinian Chorizo Sandwich) Recipe
With these tips and techniques at hand you’ll be well-equipped to create mouthwatering homemade Mexican chorizos right in your kitchen!