Homemade Chorizo Recipe

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Homemade Chorizo

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


1Mix 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.
2You can use this now, or you can freeze it.
3If 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.
4This stuff is killer on nachos, breakfast burritos, tostadas, tacos, or what have you.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican