Reviewed: Feb. 9, 2012

Great recipe, but I use all ground pork in mine. Also make sure you use Mexican Oregano and not the Mediterranean variety. Great to put on lightly toasted corn tortillas with cilantro and salsa. Also good on nachos.

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Reviewer:

USARyan1

Reviewed: Sep. 14, 2011

This is a fantastic recipe! It comes out perfect every time. When I make chorizo, this is the recipe I use (all beef, however). Throw it all in the stand mixer on low for a few minutes and it gets the perfect consistency. Love it!

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Reviewer:

J K Dutcher

Reviewed: May 24, 2011

I think this is great we love chorizo and egg.Now I'll always have it on hand.Thanks Iris Lady

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Reviewer:

Iris Lady

Cooking Level: Expert

Reviewed: Apr. 12, 2011

Love this. I am on a low fat, low salt diet and this is one of the best tasting things on my menu. I use 1 LB of ground turkey 93/7 for the 4 serving recipe. I omit the salt, omit the wine, add 2 egg whites. I stir fry it and add an egg white . I serve it with griddle heated corn tortillas and homemade salsa. It's a great meal any time of day.

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Reviewer:

judyb3000

Reviewed: Feb. 15, 2011

Haven't made this yet, so I will not rate it. I will have to make this during this weekend. I love chorizo and am very happy to have found a recipe that does not involve having to go out and get expensive equipment. I will try to make it using tequilla instead of the wine because it actively kills any bacteria that may be borne during the 2-3 days needed during mixing process. Other than that, I will try to stick to the original recipe. I'll tell you later how this turns out.

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Reviewer:

lateacher

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

I just want to say for those of you who put wine in chorizo, this is not "real Mexican chorizo" . I have always made my own "real Mexican chorizo" ground beef, chicken version, and vegetarian version for the past 30 years, but I never come across one with "wine". Well I tried it and my culture do not put alcohol in chorizo. I would leave out the wine, add chili flakes or cayenne to the vegetarian version. You're getting the "real Mexican" version this way. Good luck!

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Reviewer:

jellybean

Reviewed: Aug. 29, 2010

you might think i'm nutso but i made a vegetarian version of this which was amazing! i let all the seasonings get well acquainted in the fridge for a few hours before i mixed it up with my veggie burger recipe since that is designed for same day munching.

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Reviewer:

krak_attak

Reviewed: Aug. 25, 2010

I made this recipe without any alterations and wasn't very impressed. I made it on a Saturday, mixed it every day, and cooked some for the first time on Tuesday. The chorizo had a pretty distinct wine flavor that I had not noticed in other chorizo I've eaten. It was one of the dominant flavors. Maybe it is the wine I used... I just used a generic dry red wine. I'm glad others like this recipe, but it's not for me.

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Reviewer:

tyks

Reviewed: Jun. 19, 2010

Sadly, I found this recipe massively bland in comparison to the chorizo I've had?? I think the base given here is a good precursor to a fabulous recipe but its def lacking flavor(s) This recipe is a far cry from 'omg yum' I'll have to try some variations as suggested by some here.

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Reviewer:

bbluv00

Cooking Level: Intermediate

Reviewed: May 4, 2010

This is really good chorizo! The key is to let it "cure" for 3 days in the fridge. This is only my second attempt at making my own sausage & because it was an absolute success, I'll be branching out & trying some other recipes. Thanks very much for sharing! :o)

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