Introduction
There’s something deeply satisfying about crafting your own sausages, and Mexican chorizo offers a flavor experience that’s smoky, spicy, and full of character. This bold, rustic sausage brings the warmth of traditional spices and the depth of dried chiles together in a way that sings with every bite.
Ingredients Breakdown
When choosing your protein, beef is a classic alternative to pork and brings a hearty richness to the mix. Opt for well-marbled cuts or wild game like wild pig or bear if available. These meats offer a gamier edge and stand up beautifully to the bold spice blend.
Beef fat is critical to achieving the chorizo’s succulent bite. It keeps the sausage moist and flavorful during cooking. If you’re sourcing beef fat separately, ask your butcher for trimmings from brisket or chuck, as these render well and blend easily.
The spices are what transform the ground meat into true chorizo. Mexican oregano, cumin, cayenne, and chile powders like pasilla or ancho bring depth, smokiness, and a layered heat. A touch of sugar and salt balances the flavors, while minced garlic rounds it out with pungent earthiness.
Achiote paste mixed with ice water plays double duty—it provides a rich red hue and lends subtle citrusy bitterness from annatto seeds. The chilled water also helps emulsify the meat, encouraging a tighter bind during mixing.
Hog casings give the sausage its traditional shape and satisfying snap. Soaking them in warm water until pliable ensures they won’t tear during stuffing. Choose natural casings when possible for the most authentic result.
Step-by-Step Preparation Guide
Start by chilling your trimmed beef and fat until nearly frozen. This firm texture helps the grinder create clean cuts rather than smearing the fat, which affects the texture and flavor of the final sausage.
Grind the seasoned meat through a fine die, ideally around 4.5 mm. If you’re working in a warm room, keep everything cold by placing your mixing bowl over a larger bowl of ice. This step preserves the meat’s texture and prevents the fat from melting prematurely.
Once ground, pour in the chilled achiote-water blend and mix vigorously. Use a stand mixer on low speed or knead with clean hands until the mixture turns sticky and cohesive. This binding process is key—it ensures that the sausage holds together during cooking and develops a satisfying chew.
Transfer the mixture to the refrigerator for a brief rest, which firms it up before stuffing. When ready, fill your sausage stuffer and load the casings slowly and evenly, avoiding air pockets. Pinch and twist every 6 inches or so, alternating directions or tying with butcher’s string.
Let the sausages hang in a cool, dry area to dry slightly and tighten. A cold room allows for an overnight rest, while warmer conditions require only about an hour. Once the surface is no longer tacky, refrigerate the chorizo until ready to cook or freeze. For freezing, let them rest in the fridge for a full day first—this helps them maintain their shape and integrity in the freezer.
Recipe Tips & Frequently Asked Questions
Keep all ingredients cold to prevent smearing of fat
Temperature control ensures a clean grind and a properly bound sausage.
Weigh your spices for accuracy and consistent results
Precision brings balance; too much cayenne or too little salt can throw off the final product.
Use the fine die for smoother texture, coarse die for rustic bite
Choose the die size based on your texture preference—smooth for stuffing, coarse for patties.
Don’t overstuff the casings to prevent bursting during cooking
Leave a little slack in each link; sausages expand as they cook.
Can I use synthetic casings instead of hog casings?
Yes, but natural casings offer better texture and traditional flavor. Synthetic versions work in a pinch and are easier to handle.
How long can I hang the sausages if it’s cool outside?
Up to 12 hours if the environment stays below 50°F (10°C). Otherwise, limit hanging to 1–2 hours in warmer conditions.
What’s the best way to freeze chorizo without losing flavor?
Chill the sausages in the fridge for 24 hours before freezing. Wrap tightly in plastic, then foil, and store in a zip-top bag to prevent freezer burn.
Can I pan-fry the chorizo instead of stuffing it?
Absolutely. You can cook the mixture loose in a skillet for tacos, breakfast burritos, or tostadas.
What to Serve With This Recipe
Serve your freshly made chorizo with warm corn tortillas, charred scallions, and a generous spoonful of salsa verde. The earthy heat of the sausage pairs beautifully with vibrant, acidic salsas.
For breakfast, slice the links and sauté them with eggs and refried beans. Add a warm flour tortilla and a side of avocado slices for a hearty morning meal.
Chorizo also makes an excellent topping for loaded nachos, tacos, or even stuffed peppers. Its bold flavor can transform simple dishes into something crave-worthy and dynamic.
To drink, pair with a chilled Mexican lager or a glass of agua fresca. If you’re serving guests, try a smoky mezcal or its non-alcoholic counterpart: sparkling limeade with a salted rim and a sprig of mint.
Creative Variations
Swap in venison or elk for the beef if you’re after a wild game twist. Their lean profiles benefit from the same seasoning and fat ratio.
Introduce fresh herbs like thyme, cilantro stems, or epazote for an herbal complexity that contrasts with the heat.
For a gentler flavor, replace chipotle with smoked paprika. This adds smokiness without overwhelming spice, making it more family-friendly.
Or skip the casings altogether and shape the seasoned mixture into patties. These grill beautifully and are perfect for sandwiches or breakfast plates.
Making your own Mexican chorizo is a labor of love that pays off in every sizzling, savory bite. With its intense spice blend, rich beef base, and satisfyingly juicy texture, this homemade sausage delivers bold flavor and unmatched freshness.
Keep a few links in the freezer and you’ll always have the foundation for a knockout meal—whether it’s tacos on a Tuesday or a spicy brunch spread on the weekend.
Ingredients
4 pounds beef
1 pound beef fat
35 grams kosher salt (approximately 3 tablespoons)
15 grams sugar (about 1 tablespoon)
6 garlic cloves, finely minced
6 grams Mexican oregano (roughly 2 tablespoons)
5 grams ground cumin (about 2 teaspoons)
5 grams cayenne pepper (around 1 tablespoon)
28 grams pasilla or ancho chile powder (about 3 tablespoons)
3 grams chipotle powder (1 teaspoon, optional)
2 tablespoons achiote paste (annatto-based)
1/2 cup ice water
Hog casings, for stuffing
Instructions
Begin by cutting the beef and beef fat into small, manageable chunks that will easily feed into your meat grinder. In a large mixing bowl, toss the beef and fat with kosher salt, sugar, and all the dry seasonings—reserving the achiote paste for later. Massage everything together thoroughly with your hands, ensuring the seasonings coat each piece evenly. Transfer the bowl to the freezer and let it chill for about an hour, or until the mixture is almost frozen solid.
While the meat chills, prepare your hog casings by placing them in a bowl filled with very warm water. Let them soak until they become pliable. In a separate bowl, dissolve the achiote paste into the ice-cold water, stirring until smooth, then place it in the refrigerator to keep cold.
Once the meat mixture is firm and well-chilled, grind it through a meat grinder fitted with a fine die (around 4.5 mm). If working in a warm environment, nest the bowl receiving the ground meat inside another bowl filled with ice to keep the temperature down. The goal is to keep the meat between 27°F and 35°F throughout the process.
After grinding, pour the cold achiote mixture over the meat and mix thoroughly. You can do this with a stand mixer fitted with a paddle attachment on low speed for about 60 to 90 seconds, or use clean hands to knead the mixture until it becomes tacky and cohesive. This step is crucial to ensure proper emulsification and binding.
Once the sausage mixture is fully blended, return it to the refrigerator to rest. While it’s chilling, clean and organize your work area for stuffing.
Load the sausage mixture into a sausage stuffer and begin filling the soaked casings, trying to avoid air pockets. Stuff all of the mixture at once, then twist links by pinching the sausage at intervals and twisting firmly. Alternate the direction with every other link, or tie them off using butcher’s twine.
Hang the formed sausages in a cool, dry area to dry slightly. If the weather is cool, you can leave them hanging overnight. In warmer climates, one hour is sufficient. Once dried, transfer the sausages to the refrigerator. They will stay fresh for at least a week. For longer storage, freeze them—but let them sit in the fridge for 24 hours beforehand to firm up, which helps preserve their structure during freezing.
Mexican Chorizo Recipe
Ingredients
- 4 pounds beef
- 1 pound beef fat
- 35 grams kosher salt approximately 3 tablespoons
- 15 grams sugar about 1 tablespoon
- 6 garlic cloves finely minced
- 6 grams Mexican oregano roughly 2 tablespoons
- 5 grams ground cumin about 2 teaspoons
- 5 grams cayenne pepper around 1 tablespoon
- 28 grams pasilla or ancho chile powder about 3 tablespoons
- 3 grams chipotle powder 1 teaspoon, optional
- 2 tablespoons achiote paste annatto-based
- 1/2 cup ice water
- Hog casings for stuffing
Instructions
- Begin by cutting the beef and beef fat into small, manageable chunks that will easily feed into your meat grinder. In a large mixing bowl, toss the beef and fat with kosher salt, sugar, and all the dry seasonings—reserving the achiote paste for later. Massage everything together thoroughly with your hands, ensuring the seasonings coat each piece evenly. Transfer the bowl to the freezer and let it chill for about an hour, or until the mixture is almost frozen solid.
- While the meat chills, prepare your hog casings by placing them in a bowl filled with very warm water. Let them soak until they become pliable. In a separate bowl, dissolve the achiote paste into the ice-cold water, stirring until smooth, then place it in the refrigerator to keep cold.
- Once the meat mixture is firm and well-chilled, grind it through a meat grinder fitted with a fine die (around 4.5 mm). If working in a warm environment, nest the bowl receiving the ground meat inside another bowl filled with ice to keep the temperature down. The goal is to keep the meat between 27°F and 35°F throughout the process.
- After grinding, pour the cold achiote mixture over the meat and mix thoroughly. You can do this with a stand mixer fitted with a paddle attachment on low speed for about 60 to 90 seconds, or use clean hands to knead the mixture until it becomes tacky and cohesive. This step is crucial to ensure proper emulsification and binding.
- Once the sausage mixture is fully blended, return it to the refrigerator to rest. While it’s chilling, clean and organize your work area for stuffing.
- Load the sausage mixture into a sausage stuffer and begin filling the soaked casings, trying to avoid air pockets. Stuff all of the mixture at once, then twist links by pinching the sausage at intervals and twisting firmly. Alternate the direction with every other link, or tie them off using butcher’s twine.
- Hang the formed sausages in a cool, dry area to dry slightly. If the weather is cool, you can leave them hanging overnight. In warmer climates, one hour is sufficient. Once dried, transfer the sausages to the refrigerator. They will stay fresh for at least a week. For longer storage, freeze them—but let them sit in the fridge for 24 hours beforehand to firm up, which helps preserve their structure during freezing.
