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low-fat, healthy heart, low fat mexican food recipes

Authentic Mexican
Chorizo Recipes

Chorizo is a chile (pepper) and garlic flavored sausage.

Chorizo originally arrived with the Spanish Conquistadors ...

But has evolved into a distinctly Mexican sausage during the last several hundred years.

Chorizo is great for breakfast or any other meal. Fry it up, scramble in some eggs ... and you have chorizo con huevos.

Mexicans, South Texans (like me), and natives of the Southwestern U.S. ...

  • Love our authentic Mexican chorizo.
  • Suffer withdrawal symptoms if we move to a place where we can't find it.

It's a part of our cuisine ... our culture ... our soul!

You don't have to take my word for it, read what Jerry S. from Canada wrote:

"First off, I love your ezine. As a child in LA we bought Chorizo in links. It was very greasy and spicy and Tacos simply had to contain it. It's impossible to find in Canada.

I would like a recipe for authentic Chorizo if you have it. Links or bulk. Thanks in advance. E-mailed your ezine to three more friends today."

For Jerry and everyone else suffering from authentic Mexican chorizo withdrawal

 ... Enjoy!

Authentic Mexican Chorizo Recipes

 Quick & Easy Mexican Chorizo

Serves 8


1    lb    pork, ground
1    Tbsp    red chile peppers, ground
(can substitute paprika)
1/2    tsp    coriander, ground
1/4    tsp    cloves, ground
1/4    tsp    black pepper, ground
1/4    tsp    oregano
1/4    tsp    cumin, ground
2    cloves garlic, minced
1    tsp    salt


Thoroughly mix spices together in a small bowl.  Add to ground pork and stir or knead by hand until spices are evenly mixed. Cover and refrigerate to blend flavors.

Wrap unused chorizo in small portions and freeze for later use . 

Mexican Chorizo Recipe

Serves 6


10    lbs  boneless pork butt, ground
6    Tbsp   salt
1    cup   vinegar
5    Tbsp   paprika
3    Tbsp   hot pepper, ground
8    cloves   fresh garlic, pressed
1    Tbsp   oregano
2    tsp   black pepper, coarse ground
1    cup   water


Grind all the pork butts with a 1/4" grinding plate and place into a large bowl.
If it's too much trouble to grind your own, just buy ground pork.

Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.

Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.

Source: Great Sausage Recipes and Meat Curing

Fast & Easy Chorizo Recipe

  • If you can't find real authentic chorizo where you live ...

  • ... and you're in a hurry

This is a real wham bam I need it now recipe.


2 cloves garlic, mashed
1 tsp salt
1 Tbsp vinegar
2 Tbsp chili powder
1-1/2 tsp salt
1-1/2 pounds pork, ground


Mash garlic and salt together.  Add all remaining ingredients and mix thoroughly. Use in any recipe that calls for chorizo. 

If you have time to let the chorizo set before using, the spices will blend and you'll have a more flavorful mexican chorizo. 

Chorizo Autentico



 lbs  pork, ground 


 tsp   salt


 Tbsp   pure ground red chile

6 - 20  

 small hot dried red chiles tepin, Thai dragon, pico de gallo or similar, crushed

4 - 6  

 cloves garlic, minced


 Tbsp   dry leaf oregano


 tsp   whole cumin seed, crushed


 tsp   black pepper, ground


 tsp   sugar


 Tbsp   cider or wine vinegar


 Tbsp   water


Place ground pork in a large bowl and separate into medium-sized pieces. Add all remaining ingredients and mix using two forks until thoroughly and evenly mixed.

Use your hands and knead the chorizo some more until it is completely mixed. Cover, refrigerate and let chorizo cure for a couple days. 

You can use it immediately, but it always tastes much better when you let the chorizo spices blend together. Your authentic mexican chorizo will keep in the refrigerator about a couple of weeks.

Wrap the sausage in small packages and freeze unused portions.  Chorizo will keep several months in your freezer. It can also be stuffed into casings and smoked like any other pork sausage.

Chorizo Mexicano

Serves 8


   2    lb Pork; lean, coarse grind
 1/4    lb Pork fat; chop fine
   2    Tbsp   Paprika
   2    Tbsp   Chili powder
   1    tsp   Pepper, black
 1/2    tsp   Cinnamon, ground
 1/2    tsp   Cloves, ground
 1/4    tsp   Coriander, ground
 1/4    tsp   Ginger; grated
   1    tsp   Oregano, dried, crushed
   1    tsp   Cumin, ground
   2    tsp   Salt
   6      Garlic cloves; crushed
 1/2    cup  Vinegar, white
 1/2    cup Sherry, dry (can substitute brandy)
   1      Sausage casing (optional)


Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands.  

Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. Form into patties and sauté.  

Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place help with drying.

Mexican Chorizo

Serves 10  


2 lb Pork tenderloin, ground
5   Chiles anchos
1/2 tsp Coriander seeds, roasted
1/2 tsp Peppercorns
1/8 tsp Cumin seeds
2 Tbsp Sweet paprika
2/3 cup Mild white vinegar
1/2 lb Pork fat
2   Chiles pasilla
3   Cloves
1/2 tsp Oregano (Mexican)
4 cloves Garlic, crushed
2-1/2 tsp Salt


Chop the meat roughly, (or use coarse ground pork), together with the fat.


Toast the chiles well, turning them from time to time so they don't burn.

While they are still warm and flexible, slit the chiles open and remove the seeds

and veins. They will become crisp as they cool.


Grind the spices together with the chiles. Mix the ground spices and chiles with the rest of the ingredients and rub them well into the meat with your hands.


Cover the chorizo mixture and put in the refrigerator to blend for 3

days, stirring well each day. You can stuff the chorizo into sausage casings, or use it straight from the bowl.


If you don't want to stuff the meat into casings, leave it to cure for about a week. Store in air-tight container in the freezer.

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