Mexican Chorizo

steven sellards


This is from the book "charcuteri" by Ruhlman. He is a super chef & good friend of Anthony Bourdain. Wish I could take credit cause its soo good!


★★★★★ 4 votes

1 Hr 30 Min
20 Min


  • 5#
    boneless ork shoulder butt, diced
  • 3 Tbsp
    kosher salt
  • 2 Tbsp
    ancho chile powder
  • 1 Tbsp
    hot paprika
  • 1 Tbsp
    chipotle powder,or cayenne powder
  • 1 Tbsp
    minced garlic
  • 1 tsp
    freshly grnd. black pepper
  • 1 Tbsp
    chopped fresh oregano or 1 teasp. dried
  • 1/2 tsp
    ground cumin
  • 3 Tbsp
    tequila, chilled
  • 3 Tbsp
    red wine vinegar,chilled
  • 10ft fl
    hog casing soaked in tepid water for30 min & rinsed

How to Make Mexican Chorizo


  1. Combine all ingredients except tequila & vinegar, toss to distribute seasonings, chill until ready to grind
  2. Grind the mixture through a small die into a bowl set in ice. Note: keep cold,Pork,chicken very suseptible to spoilage
  3. add the tequila & vinegar to meat mixture and mix w/paddle attachment untill all liquids are incorperated and mixture had developed a uniform sticky texture, about 1 min. on medium speed.
  4. Saute a mall portion of the sausage, taste & adjust seasonings if neccessary
  5. Either stuff into hog casings or wrap in plastic wrap the amount you may wish. I like 1/2lb. amounts if in bulk. If you want to link, approx. 6 inches.
    Saute until an internal temp of 150 degr F. is achieved, if loose, saute until cooked through
  6. yeild: About 5 # sausage;about 20 6in. links.

Printable Recipe Card

About Mexican Chorizo

Course/Dish: Pork
Regional Style: Mexican

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