Homemade Chorizo

Homemade Chorizo

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Mark Perkins


I make my own chorizo, because I like to know what's in it. The storebought stuff (and I swear this is true) that we have here where I live contains saliva glands and lymph nodes and stuff like that. I choose at this time in my life not to eat that, I'm not that desperate for food. Here's the recipe that I use for chorizo, in case you are like me and want to make your own.

Come on now, it's really easy!


★★★★★ 2 votes

makes 1 lb.


  • 1 lb
    ground pork
  • 1 tsp
  • 2 Tbsp
    chili powder
  • 1/4 tsp
  • 1/2 tsp
    mexican oregano (try to get the mexican kind, it's really good. regular will work though)
  • 2 clove
    garlic, pressed or minced very fine
  • 2 Tbsp

How to Make Homemade Chorizo


  1. Mix all ingredients. Allow to sit overnight in the refrigerator. It's important that the mixture marinate for a while, to make sure that flavor of the vinegar and the spices meld with the meat.
  2. You can use this now, or you can freeze it.
  3. If you choose to freeze it like I often do, roll the mixture up in a plastic wrap roll. Twist it at the halfway point, so you have two "links". Then twist each link again at the halfway points. Then twist the ends of the plastic. This way, you will end up with 4 links of 1/4 lb each. Freeze it all, and it's easy then to just cut off what you need and thaw it.
  4. This stuff is killer on nachos, breakfast burritos, tostadas, tacos, or what have you.

Printable Recipe Card

About Homemade Chorizo

Main Ingredient: Pork
Regional Style: Mexican

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