READY IN 15 mins

Anne's Homemade Chorizo

Read Reviews (30)

"This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy!" — Dylan's Nana

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

May 17, 2007

**DO NOT ADD JALAPENO JUICE as another reviewer stated! This will change the flavor completely. Mexican chili powders vary in flavor and spice by brand and variety. For more depth of flavor, MIX the chili powders. I personally used 3 different powders with fabulous results. This is the BEST basic chorizo recipe.

—Exarmymedic

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Most Helpful Critical Review

Jul 31, 2006

Good! My only change was to use chicken broth in place of the wine (I just didn't have any) and use ground turkey instead of beef & pork. I formed patties out of the meat and froze them individually. Fried some up yesterday, topped with some cheddar cheese and MMMMMM....! Thanks!

—DC Girly Girl

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35 Ratings

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Mar 14, 2006

This tastes really good and makes your kitchen smell wonderful. Make as is if you like your chorizo non-spicy and low in salt. I elected to kick it up a notch, added a bit more garlic and salt, then about a teaspoon-ish of jalapeno juice to give it a little kick. Like I said, good as is, but a little bland for my taste. Add a little jalapeno and WOW! Thanks for this recipie, I've always wanted to make this on my own, instead of using the fatty mystery meat at the store!

—Melissa

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Sep 11, 2007

Anne, thank you sooooooo much for your recipe. I bought chorizo yesterday and asked the clerk what spices were added to make chorizo, chorizo. Well, he said he could remember off the top of his head. Thank you for your recipe. I will happily make it from scratch with your recipe and as you say it always taste better home made. An additional ingredient that I might add is fresh chopped lemon zest.

—juliana07

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Dec 07, 2009

I've lost track of the number of times I've used this recipe as a base for chorizo. Generally I use this recipe as a base for Sliders. I add an egg and (wearing gloves) grab handfuls of the mixture and squeeze it through my fingers. This is to break down the meat and meld the ingredients together. I cut down on the chili powder in order to add other spices to make the sausage hotter. The recipe is good as is but very versatile if you want to make it your own. I've used this recipe as a meatloaf and as the meat component in soups. It is tasty and versatilel. I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol).

—GrandeBouche

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Feb 19, 2006

I love this recipe. Its soooo good without all those left over parts that you have no clue what they actually are. This recipe is a keeper! I've made a few batches and given it away to family and friends. They love it!

—tortiz

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Dec 22, 2008

This was exremely easy and very good. I added cumin, more garlic, jalapeno powder, paprika, and a little more salt. The smell was amazing. The whole family loved it. Thank you for a wonderful recipe!

—pixiestix

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Dec 08, 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!

—jellybean

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Nutrition

Calories
251 kcal
13%

Carbohydrates
5 g
2%

Cholesterol
71 mg
24%

Fat
15.6 g
24%

Fiber
2.8 g
11%

Protein
20.4 g
41%

Sodium
531 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Anne's Homemade Chorizo

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 251
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 5.7g 29 %
Cholesterol 71mg 24 %
Sodium 531mg 21 %
** Potassium 426mg 12 %
Total Carbohydrates 5g 2 %
Dietary Fiber 2.8g 11 %
Protein 20.4g 41 %
Sugars 0.7g
Vitamin A 47 %
Vitamin C 9 %
Calcium 5 %
Iron 29 %
** Thiamin 23 %
** Niacin 66 %
** Vitamin B6 34 %
** Magnesium 12 %
** Folate 8 %

* 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.