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Close up photo of a Mexican Beef Chorizo taco

How to make Beef Chorizo (Healthy)

The leaner the ground beef you use the healthier it is. I use 96% ground beef but you may use any kind you want depending on how much fat you want on your chorizo.
Course Breakfast, Dinner, Lunch
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 153kcal
Author Ana Frias


  • 6 California dried peppers
  • 2 dried pasilla peppers 55 grams of both chiles combined
  • 1 cup warm water
  • 2 Tbsp ground paprika
  • 1 tsp ground oregano
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 Tbsp Kosher salt if using table salt, use about 1/2 tablespoon
  • 1 tsp ground black pepper
  • 2 large garlic cloves
  • 1/4 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.


  • In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve 1/2 cup of this water.
  • In a blender, add the chiles and the 1/2 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.


Serving: 4ounces | Calories: 153kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 187mg | Potassium: 446mg | Fiber: 1g