Mexican Chorizo

Mexican Chorizo


"A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


8 h 40 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  2. Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
  3. Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.


  • Cook's Notes
  • It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.
  • This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For a spicier chorizo, add 5-15 crushed pequin chilies, depending on desired heat level.
  • Editor's Note
  • Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores.


Read all reviews 17
  1. 25 Ratings

Most helpful positive review

This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteri...

Most helpful critical review

I have to admit I did not use Aleppo pepper, I used ancho chili instead. I found it odd to use a middle eastern pepper in a Mexican sausage, plus with the state of Syria, Aleppo pepper is harde...

Most helpful
Most positive
Least positive

This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteri...

I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My ...

EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much...

While I didn't follow the directions - I used ground beef because I needed chorizo NOW so I just used the spice blend - which is dead on! IMHO, the cloves push this over the top - dead on! THA...

Used ground pork, as I am not enamoured of my new meat grinder. Sub 1 tbs. paprika and 1/2 tsp. cayenne for Aleppo.

This is the real deal. I added a 1 teaspoon of liquid smoke.

Where do I find Aleppo pepper?

Made this exactly as written, including grinding the pork. I found the Aleppo pepper on Amazon. ($12.00 for 2.5 oz.) In all honesty, I will buy ground pork next time because my Kitchen Aid grind...

Delicious! We added some chipotle and a few more spices. Made it from wild boar meat and it was to die for. Best Chorizo we've ever had. Thank you!

Other stories that may interest you