Chorizo Mexicano (Mexican chorizo) is a fresh, uncured sausage made with ground pork, chiles, vinegar, and warm spices.
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Unlike Spanish chorizo, which is cured and firm, the Mexican version is soft and raw, meant to be cooked before eating. It's known for its deep red color, smoky aroma, and bold, tangy flavor.
This quick skillet version keeps all the authentic flavor without the extra steps of stuffing or curing.
Ground pork and toasted spices come together in minutes, creating a rich, versatile chorizo that's perfect for tacos, empanadas, or breakfast dishes.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Chile powder & paprika: Add color and mild smoky heat.
- Coriander & oregano: Bring earthy, aromatic flavor.
- Salt & pepper: Balance and enhance the seasoning.
- Cinnamon, cayenne & allspice: Add warmth and a subtle kick.
- Vinegar: Brightens and balances the flavors.
- Sugar: Rounds out the acidity.
- Garlic: Adds depth and flavor.
- Pork: The main protein. I recommend using pork butt or pork shoulder. For convenience, you can also use pre-ground pork with a 70/30 or 75/25 lean-to-fat ratio for the best texture and flavor.
If you can only find lean ground pork, add extra fat by grinding pork belly or back fat. Adding approximately 200-250 g of fat per kilogram of lean meat will restore the blend to the ideal 25-30% fat content.
How to Make Chorizo Mexicano
Note: Full instructions are provided in the recipe card below.
Grind the meat using a 12 mm (½-inch) plate. In a large mixing bowl, combine the ground meat with all the seasonings, vinegar, and water.
Mix thoroughly by hand until the mixture is uniform and well blended.
Stuff the sausage into 32-36 mm hog casings, or cover and refrigerate until ready to cook.
Hint: Chill the seasoned pork for a few hours or overnight before cooking-it deepens the flavor and makes the chorizo even more delicious.
Storage, Make Ahead, & Freezing
Storage: Keep cooked chorizo in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Prepare the mixture up to 1 day in advance and refrigerate until ready to cook. This resting time deepens the flavor.
Freezing: This recipe can be doubled easily. For convenience, you can freeze the meat right after mixing in the spices. When ready to use, thaw it overnight in the refrigerator before cooking as directed. Cooked chorizo can also be frozen for up to 3 months.
Camila's Tips & Variations
- Pork cut: Pork shoulder or pork butt gives the best balance of flavor and fat, but you can also use ground pork or a mix of pork and beef.
- Adjust the heat: Add more cayenne or crushed red pepper for a spicier version, or reduce the amount for a milder one.
- Vinegar swap: Apple cider vinegar, red vinegar, or white vinegar all work-each adds a slightly different tang.
- Serving ideas: Use this chorizo in tacos, empanadas, breakfast burritos, or as a flavorful base for rice and beans.
- Flavor boost: Let the mixture rest overnight in the fridge before cooking to deepen the flavor.
- How to Cook Mexican Chorizo: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it apart with a wooden spoon, for 8 to 10 minutes, or until browned and fully cooked through.
- Spices: If you're grinding your own chiles for the chorizo mixture, don't skip toasting the spices first. Toasting helps release their natural oils and deepens the flavor, giving your chorizo a richer, more authentic taste.
Frequently Asked Questions
Why is my chorizo too dry?
You may be using too lean of a cut. Pork shoulder is ideal because it has the right balance of fat and flavor. If it's already made, add a bit of oil or extra vinegar next time to keep it moist.
Why does my chorizo taste bland?
Make sure to toast your spices before mixing - it's what develops that deep, authentic flavor. Also, let the mixture rest overnight in the fridge so the seasonings fully infuse the meat.
Can I make it less spicy?
Yes! Simply reduce the cayenne or omit the crushed red pepper. You can also use mild chili powder instead of hot.
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Recipe
Chorizo Mexicano
Equipment
- 12-inch Nonstick Skillet
- Measuring Spoons and Cups
- Large plate or bowl
- Kitchen scale (optional)
Ingredients
- 1 kg (about 2.2 lb) pork butt
- 4 tablespoons paprika
- 1 tablespoon ancho powder
- 1 teaspoon cayenne pepper
- 1 tablespoon guajillo powder
- 1 teaspoon granulated garlic or 2 cloves, grated
- ½ teaspoon ground cumin
- 2 teaspoons dried oregano, rubbed
- ½ teaspoon ground coriander
- ¾ teaspoon ground allspice
- ½ teaspoon Mexican cinnamon
- ½ teaspoon ground allspice or ground cloves
- ¾ teaspoon sugar
- ½ teaspoon ground mustard or ginger
- 50 ml white vinegar or apple cider vinegar
- 50 ml water
- 1 teaspoon freshly ground black pepper , to taste
- 1 tablespoon kosher salt (I use Morton Kosher Salt)
Instructions
- Grind the meat using a 12 mm (½-inch) plate. In a large mixing bowl, combine the ground meat with all the seasonings, vinegar, and water. Mix thoroughly by hand until the mixture is uniform and well blended. Stuff the sausage into 32-36 mm hog casings, or cover and refrigerate until ready to cook.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
