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Easy Fresh Mexican Chorizo Recipe

Easy Fresh Mexican Chorizo Recipe
  • Meal


  • Cusine



1 1/2 pounds pork shoulder, cut into 1-inch cubes

2 1/2 teaspoons kosher salt

1 tablespoon ancho chili powder

1/4 teaspoon ground achiote

3 medium cloves garlic, minced

1/2 teaspoon dried Mexicano oregano

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander seed

Pinch ground cinnamon

3 tablespoons red wine or distilled white vinegar


Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.