Authentic Mexican-Style Chorizo Recipe

Crafted with bold spices, this quick chorizo recipe enhances Mexican dishes with rich, savory flavors

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former writer and recipe developer with more than 10 years of experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/23/25
Tested by
Jess Kapadia
Jess Kapadia
Tested by Jess Kapadia
Jess Kapadia is a food writer and editor with a decade of experience specializing in food and dining.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Yield: 2 pounds

Chorizo sausages originated in Spain and Portugal, with versions found throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo—which are cured and dried similarly to salami or pepperoni—Mexican chorizo is a raw, ground sausage that must be cooked before eating.

Homemade Mexican-Style Chorizo in a cast iron skillet.

The Spruce Eats/Cara Cormack

In its commercial form, Mexican chorizo generally comes in casings that are broken open and discarded when frying the sausage, so we've dispensed with the casings here. While you can add pork fat for a richer result, this recipe produces a leaner, less greasy chorizo.

Although most Mexican chorizo is red due to the dried chile pepper and paprika in the recipe, the area around Toluca in central Mexico is famous for its green chorizo, made with tomatillos, cilantro, and green chiles. Chorizo is typically used in small quantities to add a flavorful boost to countless Mexican dishes like eggs and tacos.

What You'll Need To Make This Mexican-style Chorizo Recipe
Dreamfarm Garject Self-Cleaning Garlic Press with Peel Eject
A Handy Dandy Garlic Press
All-clad-d5-covered-saute-pan
A Heavy Skillet
OXO Good Grips Brushed Stainless Steel Turner
A Good Metal Spatula
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Ingredients

  • 2 pounds finely ground pork

  • 4 tablespoons chili powder (ground dried chile pepper)

  • 3 tablespoons paprika

  • 2 teaspoons dried oregano

  • 1 pinch ground cinnamon

  • 1 pinch ground cloves

  • 1 tablespoon ground cumin

  • 1 teaspoon salt

  • 2 cloves garlic, crushed

  • 1/2 cup white vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make homemade Mexican-style chorizo.

    The Spruce Eats/Cara Cormack

  2. In a large bowl, use your hands to mix 2 pounds finely ground pork, 4 tablespoons chili powder, 3 tablespoons paprika, 2 teaspoons dried oregano, 1 pinch ground cinnamon, 1 pinch ground cloves, 1 tablespoon ground cumin, 1 teaspoon salt, 2 cloves garlic (crushed) , and 1/2 cup white vinegar, until well combined.

    Ground beef with seasonings inside a glass bowl.

    The Spruce Eats/Cara Cormack

  3. To cook, fry the chorizo in a large skillet over medium heat. Break up the sausage with a spatula or fork as you cook, so the finished product is loose and not chunky. Drain off any excess fat. Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.

    Cooked Mexican-style Chorizo in a cast iron skillet.

    The Spruce Eats/Cara Cormack

How To Store and Freeze

  • If not using the chorizo immediately, store it in an airtight container in the refrigerator for up to 2 days.
  • To freeze, cool completely, and place it in a freezer zip-top bag or an airtight container. Chorizo will keep for up to 3 months in the freezer.

Feeling Adventurous? Try This:

It's nearly impossible to list all the ways chorizo features in Mexican cuisine, but here are some of the most common uses:

  • Scrambled eggs - Fry chorizo in a skillet, drain off excess fat, then add lightly beaten eggs and cook and stir until eggs are set. Eat as is (with tortillas and sliced avocado) or use to fill burritos or tacos.
  • Taco filling - Combine with diced, cooked, or sautéed potatoes as a filling for tacos, enchiladas, empanadas, or pambazos.
  • Topping - Top sopes, tostadas, nachos, or Mexican pizza. Mix with melted cheese to make queso fundido (also called choriqueso). Use as a dip or spread on tortillas, tostadas, or bread.
  • Stuffing - Combine with other ground meats and use to stuff a roasted turkey or other fowl.
  • Frijoles Charros - Combine with cooked beans, tomatoes, onions, and seasonings.
  • Make it with beans - Used sparingly as a flavorful ingredient in certain hearty cream soups such as bean soup. Stir into refried beans to eat as a side dish or as a spread for molletes or tortas.
  • No pork, no problem - While pork is traditional for chorizo, you can substitute ground beef if you prefer. A higher fat content will yield a juicier and richer mixture, while leaner beef will be drier.
  • Spicy or not spicy? - Adjust the spices however you like—add more chili powder for spice lovers or less for a milder chorizo.
Nutrition Facts (per serving)
363 Calories
25g Fat
4g Carbs
30g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 363
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 107mg 36%
Sodium 466mg 20%
Total Carbohydrate 4g 2%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 30g
Vitamin C 1mg 6%
Calcium 60mg 5%
Iron 3mg 19%
Potassium 569mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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