Homemade Mexican Chorizo

No ratings yet

Homemade Mexican Chorizo

This Homemade Mexican Chorizo is bold, flavorful, and packed with smoky spices—perfect for breakfast tacos, queso, or your favorite skillet meals. It's easy to make, freezer-friendly, and way better than store-bought.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, Mexican

Servings:

Author: Serene

Equipment

cast iron skillet

Ingredients

1 pound ground chicken/turkey/pork
2 tablespoons paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon Dried Oregano
½ teaspoon coriander
1 teaspoon granulated garlic
1 teaspoon apple cider vinegar

Instructions

Heat a medium size skillet over medium heat.
Add the ground meat to the skillet.
Sprinkle with seasonings, and add the apple cider vinegar.
Stir this together in the skillet while the meat cooks.
Cook until meat is fully cooked, no longer pink, this can take 8-10 minutes.
Use this in any recipe that uses Mexican Chorizo.
Note: If preparing to cook at a later time, combine the ingredients together in a bowl, wrap the meat in plastic wrap and store in a bag or sealed container until ready to cook.

Notes

Best Meat to Use:

Use ground pork with a higher fat content (like 70/30 or 80/20) for the juiciest chorizo.
You can also make it with ground turkey, or chicken, you can add a little extra fat (like tallow or bacon drippings) for moisture and flavor if desired.

Freezer-Friendly:

You can freeze homemade chorizo (raw) in 1 lb or 1/2 lb portions. Wrap tightly or store in airtight containers. Use within 2–3 months for best flavor.

Serving Ideas:

Add to eggs, queso fundido, tacos, nachos, soups, stuffed peppers, or pasta.
Mix with potatoes for an easy weeknight meal.

Adjusting Spice Level:

Want more heat? Add crushed red pepper, chipotle powder, or a touch of cayenne.

Nutrition