Fabiola here again from MexicanThings.ie, your trusted source for bringing the heart of Mexico to your Irish kitchen! This month, I’m thrilled to share one of my absolute favourite things to make at home: authentic Mexican Chorizo. Forget what you think you know about chorizo – the homemade Mexican version is a world apart from its Spanish cousin, and it’s an absolute game-changer for your cooking!

When most people in Europe hear “chorizo,” they often think of the hard, cured, smoky sausage you slice and eat with cheese. That’s delicious Spanish chorizo, and it’s wonderful in its own right. But Mexican chorizo is something entirely different – and equally incredible! Our chorizo is a fresh, raw sausage, typically made from ground pork, bursting with vibrant colours and a complex blend of spices. It’s designed to be cooked and crumbled, infusing your dishes with its rich, savoury, and often spicy flavour.

The history of chorizo in Mexico dates back to the 16th century, when Spanish conquistadors brought their sausage-making traditions to the New World. But like many culinary imports, it quickly adapted to the unique ingredients and tastes of Mexico. Native chiles, fragrant herbs, and the distinct flavour of Mexican-raised pork (often fed on corn, resulting in leaner meat) gave birth to a fresh, dynamic sausage that became a staple in Mexican kitchens. While its Spanish relative relies heavily on paprika for its colour and flavour, Mexican chorizo gets its signature deep red or orange hue from a potent blend of dried chiles and other spices, often with a tangy kick from vinegar. There are even regional variations, like the famous green chorizo from Toluca, which gets its colour from ingredients like cilantro and tomatillos!

Homemade chorizo is incredibly versatile. It’s a breakfast superstar when crumbled into scrambled eggs (huevos con chorizo), a fantastic filling for tacos and burritos (especially with potatoes!), or a flavourful addition to soups, stews, and even queso fundido (melted cheese with chorizo – a must-try!). Making it yourself means you control the ingredients and the spice level, ensuring truly authentic flavour.

Ready to roll up your sleeves and make your own batch of this Mexican magic? Let’s get cooking!

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Homemade Mexican Chorizo Recipe

This recipe yields a delicious, versatile fresh chorizo that’s perfect for cooking with eggs, potatoes, or as a flavourful addition to any dish.

Yields: Approximately 1 kg (2.2 lbs)
Prep time: 20 minutes
Resting time (recommended): 4-24 hours

Ingredients:

• 1 kg (2.2 lbs) ground pork (preferably 70/30 or 80/20 fat content for best flavour)
• 4-5 Guajillo chilis (dried, stems and seeds removed) – available on MexicanThings.ie
• 1 Ancho chili (dried, large, stems and seeds removed) – available on MexicanThings.ie
• 2-3 Chile de Árbol (dried, optional, for more heat) – available on MexicanThings.ie
• 1/4 cup apple cider vinegar
• 4 cloves garlic, peeled
• 1 tablespoon paprika (sweet or hot, to your preference)
• 1 teaspoon dried Mexican oregano, crushed – available on MexicanThings.ie
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon black peppercorns (or 1/2 tsp ground black pepper)
• 1.5 tablespoons sea salt (or to taste)

Instructions:

1. Rehydrate the Chiles: Place the deseeded and stemmed guajillo, ancho, and chile de árbol chilis in a heatproof bowl. Pour enough hot water over them to cover completely. Place a small plate on top to keep them submerged. Let them soak for about 20-30 minutes, or until softened.
2. Prepare the Spice Paste: While the chiles are soaking, gather your spices. If using whole peppercorns, grind them in a spice grinder or mortar and pestle until finely ground.
3. Blend the Marinade: Once the chiles are soft, drain them, reserving about 1/4 cup of the soaking liquid. In a blender, combine the rehydrated chiles, garlic cloves, apple cider vinegar, paprika, oregano, cumin, cinnamon, cloves, ground black pepper, and sea salt. Add the reserved chili soaking liquid, starting with 2 tablespoons, adding more as needed to create a smooth, thick paste. Blend until completely smooth.
4. Combine with Pork: In a large mixing bowl, add the ground pork. Pour the blended chili paste over the pork.
5. Mix Thoroughly: Using clean hands (gloves are recommended to avoid staining!), thoroughly mix the spice paste into the ground pork. Knead it well until the spices are evenly distributed and the meat is uniformly coloured. This ensures every bite is packed with flavour.
6. Rest (Optional but Recommended): For the best flavour development, cover the bowl and refrigerate the chorizo mixture for at least 4 hours, or ideally overnight (up to 24 hours). This allows the flavours to meld beautifully.
7. Cook Your Chorizo: When ready to use, simply scoop out the desired amount of chorizo. Heat a skillet over medium heat (no need for extra oil as the pork fat will render). Add the chorizo and break it up with a spoon or spatula as it cooks, until it’s browned and cooked through. Drain any excess fat if desired.
8. Serve and Enjoy: Your homemade Mexican chorizo is ready! Serve it scrambled with eggs, folded into warm corn tortillas, or as a flavourful addition to your favourite Mexican dishes.

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I hope this recipe brings a little piece of Mexico right into your home! Making your own chorizo is incredibly rewarding, and the flavour truly speaks for itself. Remember, all the authentic dried chiles and Mexican oregano you need are available right here at MexicanThings.ie.

¡Nos vemos en la cocina! (See you in the kitchen!)

Warmly,
Fabiosa
MexicanThings.ie