Best 14 Homemade Chorizo Recipes

HOMEMADE CHORIZO SAUSAGE

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

HOMEMADE CHORIZO

Steps:

• In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.

HOMEMADE MEXICAN CHORIZO

Steps:

• Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
• Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
• Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
• Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
• Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
• Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
• Cook as desired or chill in the fridge for up to 3 days.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS

Steps:

• Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Steps:

• Place meat in a large bowl.
• Have everything cool.
• Break up the meat, sprinkle evenly with the rest of the ingredients.
• Make sure everything is evenly mixed by kneading the mixture with your hands.
• At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
• It can also be stuffed into casings and smoked like any other pork sausage.

CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA

Steps:

• Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
• Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
• To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
• Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
• Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.

BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG

Steps:

• Make the chorizo:
• Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
• Make the tacos:
• Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
• Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
• Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
• While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
• Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
• Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
• Do Ahead
• Chorizo can be made up to 3 days in advance and stored in the refrigerator.

CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE

Steps:

• Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
• Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
• Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
• Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
• Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
• Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
• Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.

HOMEMADE CHORIZO

Steps:

• Prepare the casing.
• Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
• Blend the chiles.
• Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
• Chop the pork.
• Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
• Grind the meat.
• Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
• Season the meat.
• First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
• Thread the casing.
• Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
• Stuff the casing.
• With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
• Form the links.
• Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
• Grill the sausage.
• Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.

HOMEMADE CHORIZO

Steps:

• Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
• Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
• To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.

ANNE'S HOMEMADE CHORIZO

Steps:

• In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly.
• If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.

HOMEMADE MEXICAN CHORIZO RECIPE - (4.3/5)

Steps:

• SLOW ROASTED PORK: Season a pork butt with cumin, salt, pepper, and garlic, cooked at 225°F for 6 hours. In a dry skillet heated on high, or hot oven, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It should look like ketchup. I prefer the slow roasted pork rather than fresh ground pork for storage and food safety reasons. Finely dice cooked pork to almost ground pork texture. Add the chile purée to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely. My preference is a little spicier so I upped the cayenne and added the black pepper to the basic recipe

HOMEMADE CHORIZO

Steps:

• In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth.
• In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that accumulates. Refrigerate or freeze for future use.