Authentic Mexican Chorizo Recipe

Name: Authentic Mexican Chorizo Recipe
Total time: 10 hrs 10 mins
Ingredients: 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces; 1.5 tablespoons crushed Aleppo peppers; 1.5 tablespoons chili powder; 4 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 0.5 teaspoon dried oregano; 0.5 teaspoon ground cumin; 0.25 teaspoon ground cloves; 0.25 teaspoon ground coriander; 0.5 cup distilled white vinegar; 2 tablespoons water; 1 teaspoon vegetable oil

Looking for a mildly spicy and incredibly flavorful Mexican sausage? This homemade chorizo recipe is just what you need! Form the mixture into patties or stuff it into casings for grilling. Enjoy it for breakfast, lunch, or dinner – the possibilities are endless!

Total time10 hrs 10 mins
Prep time30 mins
Cook time10 mins
Yield8

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Servings

Instructions

Chill your meat grinder's head assembly and hopper in the refrigerator for one hour to ensure a clean grind.
In a large bowl, thoroughly combine the pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander. Cover the bowl tightly with plastic wrap and refrigerate for one hour to allow the flavors to meld.
Prepare an ice bath by filling a large bowl with ice cubes and placing a smaller metal bowl inside. Assemble your chilled meat grinder for optimal performance.
Using the coarse cutting plate, grind the pork mixture into the smaller metal bowl set in the ice bath. Once ground, chill the meat in the refrigerator for 30 minutes to firm it up.
Gently incorporate the vinegar and water into the pork mixture until well combined. Form the mixture into 8 equal-sized patties. Place the patties on a plate, cover, and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully develop.
Heat oil in a heavy skillet over medium-low heat. Carefully add the chorizo patties to the skillet in batches, being sure not to overcrowd the pan. Cook until browned and cooked through, approximately 5 to 8 minutes per side. An instant-read thermometer inserted into the center of a patty should register at least 160 degrees F (70 degrees C).

Nutrition

Calories: 155 kcal
Fat Content: 10 g
Fiber Content: 1 g
Sugar Content: 0 g
Sodium Content: 629 mg
Protein Content: 14 g
Cholesterol Content: 45 mg
Carbohydrate Content: 3 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g