Easy Chorizo Recipe

This Chorizo recipe is made with lean ground beef marinated in a perfect blend of chiles and spices. Making a flavorful & fragrant Mexican chorizo at home is easier than you think! It has less calories but same authentic flavors.

Course Breakfast, Main Dish

Cuisine Mexican

Prep Time 20

Total Time 20

Servings servings

Calories 153kcal

Author Ana Frias

Ingredients

6 large Guajillo (california) dried peppers seeds and veins removed
2 dried pasilla peppers seeds and veins removed (see note)
2 cups very hot water
2 Tablespoon ground paprika
1 teaspoon ground oregano
½ teaspoon ground cumin
¼ teaspoon ground clove optional
¼ teaspoon ground cinnamon optional
1 Tablespoon Kosher salt if using table salt, use about 1/2 tablespoon
1 teaspoon ground black pepper
2 large garlic cloves
¼ cup white vinegar or apple cider vinegar
1 lb 96% ground beef Optional to use a ground turkey, pork, or even a beef with higher fat percentage.

Instructions

In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve ½ cup of this water.
In a blender, add the chiles and the ½ cup of chile water, spices, garlic & vinegar.
Blend well until it forms a paste consistency.
Add the chile paste to the ground beef and mix everything well with a spatula or knead with your hands as if making dough for bread.
Place the beef chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and place in refrigerator. Note: placing the beef over a strainer, allows for the extra juices to be released. Discard juices.
Allow the mixture to stand refrigerated for at least 6 hours or up to 2 days so the chorizo can ripen. Time allows the spices to infuse their flavors into the ground beef and for the chorizo's overall flavor to develop.
Once the chorizo has cured you can freeze it in smaller portions and use as needed.

Notes

The chiles should be about 55 grams of both chiles combined.

Nutrition