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+ servings
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5 from 4 votes

Mexican Chorizo

Get ready for a flavor blast!!
Prep Time1 hr
Cook Time7 d
Total Time7 d 1 hr



  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • **The chili's called for in this recipe are whole chilis not powder and the amount the recipe asks for is actual chilis (not weight)***
    Remove the seeds and stems from the chili and toast on a cast iron skillet. Be sure not to burn so stir often. While you are toasting your chilis bring 8 cup of water to a boil. Once your chilis are finished toasting place them in a bowl and cover them completely with the boiling water. Cover and let them rehydrate for 30 minutes.
  • Grind your very chilled meat on a 6mm plate (medium) and place back in the freezer
  • Prepare the chili paste by adding all of the rehydrated peppers and the vinegar to a blender and blend till smooth
  • Add your chili paste and all of your seasonings to your very cold mince meat and mix till it becomes well incorporated.

The curing process (this step is optional but recommended for the development of flavors. It can cure for 3-7 days in your fridge)

  • Place the meat into your refrigerator to cure for 1 week. During this time you'll want to squeeze out any excess water that's in the sausage. One easy way of doing this is to place the sausage mix in a cheese cloth, tie it off and place on a rack with a pan underneath. Every day tighten the cheese cloth to remove any excess water.
  • After 1 week your sausage is ready. Cook and enjoy. You can portion up what you don't plan on eating in zip lock bags and freeze.