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September 16, 2025
Mexican Chorizo Recipe
Mexican Chorizo recipe creates mildly hot, delicious sausage patties with options to stuff the mixture into natural casings for traditional sausage preparation. This authentic recipe teaches essential chorizo making while allowing both patty and traditional casing applications. The mild heat accommodates various spice tolerances effectively.
Try this chorizo recipe for mildly hot, delicious Mexican sausage patties. You can also stuff the sausage mixture into natural hog or collagen casings and cook them on the grill. Excellent for breakfast, lunch, or dinner.
Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
9 hrs 30 mins
Total Time:
10 hrs 15 mins
Servings:
8
Yield:
8 patties
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Ingredients
2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil
Directions
Chill your meat grinder’s head assembly and grinder hopper in the refrigerator for 1 hour.
Meanwhile, mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.
Fill a large bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch ground meat. Assemble the chilled meat grinder.
Grind pork mixture with a coarse cutting plate into the smaller metal bowl. Return ground meat to the refrigerator for 30 minutes.
Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into 8 patties; cover and refrigerate until flavors develop, 8 hours to overnight.
Heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches in hot oil until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 160 degrees F (70 degrees C).
Recipe Tips
This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For spicier chorizo, add 5 to 15 crushed pequín chiles, depending on the desired heat level.
Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores.
Do not reduce the refrigeration time — it’s important to keep the meat very cold throughout the grinding process.
Nutrition Facts (per serving)
| 155 | Calories |
| 10g | Fat |
| 3g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 3g | 17% |
| Cholesterol 45mg | 15% |
| Sodium 629mg | 27% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 14g | 28% |
| Vitamin C 3mg | 3% |
| Calcium 27mg | 2% |
| Iron 1mg | 6% |
| Potassium 252mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
