Chorizo

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By Dave
March 19, 2023
Yum

Homemade Texas red chorizo is easy to make and so much better than anything store-bought.

I live in Austin, TX where chorizo is a big thing and appears on almost every Mexican restaurant menu. The flavors of this homemade Texas red chorizo are big and bold and the color is a deep red. It’s also delicious and so much better than store-bought chorizo. Make your own homemade chorizo in only 30 minutes. You will be glad you did.

Chorizo
Chorizo

Prepare the Chiles for the Chorizo

Dried Ancho and Guajillo chiles are available at most markets. Remove the stems and seeds and place them in a fry pan. Roast the chiles over medium high heat until they become fragrant and begin to darken (about one minute). Turn the chiles over and roast the other side (another minute). Remove the chiles from the pan, place them in a bowl and cover them with water. Let them soak until soft (about 20 minutes).

Roast Stemmed and Seeded Chiles in a Fry Pan
Roast Stemmed and Seeded Chiles in a Fry Pan

Prepare the Meat

While the chiles are soaking, cut the pork shoulder into 2″ pieces. Cut the back fat into small pieces and grind it all together using a meat grinder with a 1/4″ plate. Set aside.

Cut the Pork Shoulder into 2" Chunks
Cut the Pork Shoulder into 2″ Chunks
Cut the Back Fat
Cut the Back Fat
Add the Pork Shoulder and Back Fat pieces to the Grinder Tray
Add the Pork Shoulder and Back Fat pieces to the Grinder Tray
Grind the Pork Shoulder and Back Fat Using a 1/4" Plate
Grind the Pork Shoulder and Back Fat Using a 1/4″ Plate

Put it All Together

Drain the soaked chiles and place them in a blender with the apple cider vinegar, onion and garlic. Blend until smooth (about 45 seconds). Add the mixture to the ground meat along with all of the remaining spices.

Add the Rest of the Chorizo Spices
Add the Rest of the Chorizo Spices

Gently mix it all together with a gloved hand. Be careful to not squeeze the meat as that will change the texture of the chorizo. Just stir it together. Store extra chorizo in FoodSaver bags in the freezer.

Mix the Meat with the Chile and Spices
Mix the Meat with the Chile and Spices

Cook over medium heat until done (165°F). It can be difficult to tell when it’s done because chorizo will not brown like ground beef. But it will dry out a bit. Use a thermometer to be sure.

Cook the Chorizo Until Done
Cook the Chorizo Until Done

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Chorizo

Chorizo

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A tasty and easy-to-make homemade chorizo.
Servings 16 servings
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Equipment

  • 1 Meat Grinder with a 1/4" plate

Ingredients
  

Dried Chiles

  • 4 each Ancho chiles stemmed, seeded
  • 4 each Guajillo chiles stemmed, seeded
  • 4 tbs Apple cider vinegar
  • 10 each Garlic cloves chopped
  • 1 each Yellow onion chopped

Meat

  • 1.5 lb Pork shoulder boneless
  • .5 lb Pork back fat

Spices

  • 1 tsp Cumin ground
  • 1.5 tsp Cumin seeds
  • 1 tsp Black pepper freshly ground
  • 1 tsp Paprika
  • .5 tsp Cayenne pepper
  • 4 tsp Kosher salt
  • 3/4 tsp Coriander ground
  • .5 tsp Cinnamon ground

Instructions
 

Prepare the Chiles

  • Remove the stems and seeds from the dried chiles. Place them in a fry pan and roast the chiles over medium high heat until they become fragrant and begin to darken (about one minute). Turn the chiles over and roast the other side (another minute). Remove the chiles from the pan, place them in a bowl and cover them with water. Let them soak until soft (about 20 minutes).
    Roast Stemmed and Seeded Chiles in a Fry Pan

Prepare the Meat

  • While the chiles are soaking, cut the pork shoulder into 2" pieces. Cut the back fat into small pieces and grind it all together using a meat grinder with a 1/4" plate. Set aside.
    Grind the Pork Shoulder and Back Fat Using a 1/4" Plate

Put it All Together

  • Drain the soaked chiles and place them in a blender with the apple cider vinegar, onion and garlic. Blend until smooth (about 45 seconds).
    Add Onions, Garlic and Soaked Chiles to a Blender to Make the Chorizo Chile Sauce
  • Add the mixture to the ground meat.
    Add the Chile Mixture to the Ground Meat
  • Add all remaining spices.
    Add the Rest of the Chorizo Spices
  • Gently mix it all together with a gloved hand. Be careful to not squeeze the meat as that will change the texture of the chorizo. Just stir it together. Store extra chorizo in FoodSaver bags in the freezer.
    Mix the Meat with the Chile and Spices to Make Chorizo
  • Cook over medium heat until done (165°F). It can be difficult to tell when it's done because chorizo will not brown like ground beef. But it will dry out a bit. Use a thermometer to be sure.
    Cook the Chorizo Until Done

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
 
 

Nutrition

Calories: 235kcalCarbohydrates: 1gProtein: 10gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 613mgPotassium: 175mgFiber: 0.3gSugar: 0.3gVitamin A: 178IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Calories: 235kcal
Cost: $16
Course: Main Course
Cuisine: Mexican
Keyword: chorizo

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