Homemade Chorizo

Francine Lizotte


Not overly spicy and packed with flavor, this Mexican inspired recipe is so versatile! It's a great meat recipe so make plenty!


☆☆☆☆☆ 0 votes

3 1/2 pounds chorizo meat
35 Min
No-Cook or Other


  • 3 large
    dried pasilla-ancho chile pods
  • 3 lb
    pork butt
  • 3 Tbsp
    smoked paprika
  • 2 Tbsp
    brown sugar, such as demerara
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    dried mexican oregano (substitute regular oregano)
  • 1 Tbsp
    kosher salt
  • 1 tsp
  • 1/4 c
    red wine
  • 6 large
    cloves garlic, quartered
  • 3 Tbsp
    chipotle in adobo, puréed

How to Make Homemade Chorizo


  1. Remove stems and seeds from chiles and tear into small pieces. Place them in a bowl and cover with boiled water; soak for 25 to 30 minutes.
  2. Meanwhile, take the meat out of the fridge and quickly grind it. Place it back to the fridge while making the spice blend.
  3. In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
  4. Drain pasilla-ancho chiles well and transfer to a jar of a blender or food processor. Pour in red wine and add chipotle in adobo; process until smooth.
  5. Take ground meat out from the fridge, add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until meat is well coated. Before making links or patties, take a small piece of meat and cook to see if the seasonings need to be adjusted.
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=DXB7edjWwtA

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