Chorizo took me a long time to discover. I had eaten it in dishes here and there, but never used it in anything that I cooked. Once I started though, I was hooked.
Making it yourself is ridiculously easy—only one step more than cooking a pre-made variety. And no meat grinding necessary. It’s as simple as adding spices and letting it all sit together in the refrigerator for a bit.
As an added bonus, when you make it yourself, you can make it as spicy or as mild as you want. And it’s SO much better than pre-made. You can use it in pretty much anything! Use it as taco meat, put it in a burrito, use it to liven up a breakfast burrito, or stir it into queso.
To make it, just put the ground pork in a bowl and add all spices. Mix it together with your hands and then cover the bowl with plastic wrap. Then let it sit in the fridge for at least an hour or two, but preferably overnight. That’s it!
You can also easily double this and freeze a pound for use later.
The Recipe: Chorizo
- 1 lb ground pork
- 1 tbsp chili powder
- 1 tsp chipotle powder (Leave this out if you want no heat)
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp vinegar
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- Place all ingredients in a bowl and mix well using your hands.
- Place bowl in refrigerator for at least a couple hours but preferably overnight.
- When ready to cook, brown in a skillet over medium heat.
- Stores well in the freezer.
Note: This recipe can be doubled, with extra stored in freezer.