Chorizo (Mexican Sausage)

This spicy and flavorful staple of Mexican cuisine can be enjoyed formed into patties and fried or crumbled and added to other dishes. Traditionally, chorizo is made in links; however, it is almost always removed from the casings before use.

The home cook will find it simpler and easier to make it in bulk. Refrigerated, chorizo will keep for at least a week. You may freeze it for up to 3 months.

  • 4 dried ancho chiles
  • 4 dried Anaheim or New Mexico chiles
  • 2 pounds pork Boston butt, with fat, coarsely ground
  • 1 medium white onion, minced
  • 3 tablespoons apple cider vinegar
  • 10 garlic cloves, minced or put through a garlic press
  • 2 teaspoons dried leaf oregano (preferably Mexican)
  • 1-1/2 teaspoons ground cumin
  • 1 tablespoon sweet paprika
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  1. Preheat oven to 300°F. Remove stems and seeds from the chiles; cut each chile in half with scissors and flatten the pieces.
  2. Place the chiles, in a single layer, on a baking sheet, and roast for 5 minutes, being careful not to let them scorch, the purpose being to remove any moisture from the dried pods. Break the chiles into pieces and place them in a blender; pulse until chiles are uniformly ground. (See How to Make Your Own Chile Powder about working with dried chiles.)
  3. Place all ingredients in a large bowl and mix. See to it that all the spices are evenly distributed throughout the meat. Wrap well with plastic wrap and refrigerate for at least 24 hours before using.

Note: Use with Arroz con Pollo or Southwestern Cornbread Dressing.

Ready in: 24 Hrs

Recipe editor Patricia Mitchell