DIY Mexican-Style Chorizo

Ingredients

• 1 lb ground pork (Preferably not excessively lean; use as bulk sausage or remove from casing if desired.)
• 2 tbsp ancho chile powder (Provides mild dried-chile flavor; regular chili powder may be substituted, though it can contain additional spices.)
• 1 tbsp paprika (Use sweet paprika unless a hotter chorizo is desired.)
• 2 tbsp distilled white vinegar (Adds the characteristic tang of fresh Mexican-style chorizo.)
• 3 cloves garlic (Finely grated or minced.)
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano (Crush between your fingers before adding.)
• 0.5 tsp ground coriander
• 1 tsp kosher salt (Adjust to taste; the exact amount was not visible in the source.)
• 0.5 tsp black pepper (Adjust to taste.)

Steps

1. 1

   In a small bowl, combine the ancho chile powder, paprika, cumin, oregano, coriander, kosher salt, and black pepper. Rub the oregano between your fingers as you add it to release its aroma.

2. 2

   Add the minced or grated garlic and vinegar to the spice mixture. Stir until the seasonings form a thick, evenly moistened paste.

3. 3

   Place the ground pork in a large bowl. Add the seasoning paste and mix thoroughly with clean hands or a sturdy spoon until no streaks of unseasoned pork remain. Do not overwork the meat more than necessary.

4. 4

   Use the chorizo mixture immediately in any recipe calling for bulk chorizo or chorizo removed from its casing. If cooking it on its own, sauté it in a skillet over medium heat, breaking it into small pieces, until browned and cooked through, about 8 to 10 minutes; ground pork should reach 160°F (71°C).

5. 5

   For make-ahead storage, cover and refrigerate the mixture for up to 24 hours. To freeze, shape it into patties, wrap well in plastic or freezer-safe packaging, and freeze for up to 1 month. Thaw in the refrigerator before cooking.

Notes

The page indicates that the recipe makes 1 pound and doubles easily. Because the full member-only ingredient list was not visible in the supplied source, the seasonings and quantities here are a conventional reconstruction rather than a verified transcription of Milk Street's exact formula.

Nutrition per serving

• main
• Mexican
• ground pork
• sausage
• spicy
• make-ahead
• freezer-friendly
• stovetop