I love a good breakfast burrito, and my absolute favorite is an egg and chorizo breakfast burrito. There’s just something about the rich, spicy flavor of chorizo that pairs so perfectly with scrambled eggs. Today, I’m excited to share with you how to make Mexican chorizo from scratch. This chorizo recipe is a great guideline that you can adjust to suit your own tastes, so feel free to get creative!
The History of Chorizo
Chorizo is a beloved sausage with a long history that dates back to the Iberian Peninsula, where it originated in Spain and Portugal. Spanish chorizo is typically a cured, smoked sausage made with pork and seasoned with smoked paprika, giving it its characteristic red color.
When chorizo made its way to Mexico during the Spanish colonization, it underwent a transformation. Unlike its Spanish counterpart, Mexican chorizo is fresh and uncured, meaning it must be cooked before eating. The seasoning also evolved, with Mexican chorizo incorporating local spices and ingredients such as chili peppers, vinegar, and garlic.
One of the wonderful things about Mexican chorizo is that there isn’t just one set recipe. It can be made in many ways, depending on the region and the cook’s personal preferences. In Northern Mexico, you might find chorizo that’s spicier and richer, while in other regions, the flavor profile could be milder or more herbaceous. Personally, I love my chorizo with a bit more oregano, cumin, and red pepper flakes, but the recipe I’m sharing today is meant to be flexible, allowing you to adjust the ingredients to your liking.
Ingredients
- 1 pound ground meat of choice (pork, chicken, turkey, or beef)
- 1/4 cup apple cider vinegar
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1/8 tsp ground black pepper
Directions
- Prepare the Spice Mix: In a large mixing bowl, combine the chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and black pepper. Stir until well combined.
- Mix with Ground Meat: Add the ground meat to the bowl with the spices. Pour in the apple cider vinegar. Using your hands or a sturdy spoon, mix everything together until the spices are evenly distributed throughout the meat.
- Marinate: Cover the bowl with plastic wrap and refrigerate the chorizo mixture for at least 2 hours, but preferably overnight. This allows the flavors to meld together.
- Cook the Chorizo: To cook, heat a large skillet over medium heat. Add the chorizo mixture and cook, breaking it apart with a wooden spoon, until fully cooked and browned, about 8-10 minutes.
Serving Size and Nutritional Value
- Serving Size: This recipe makes approximately 4 servings.
- Calories per Serving: Approximately 250-300 calories, depending on the type of meat used.
- Protein: 15-20g
- Fat: 18-22g
- Carbohydrates: 2-3g
Storage and Shelf Life
Homemade chorizo can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it for up to 3 months. When freezing, consider portioning the chorizo into smaller amounts so you can easily defrost just what you need.
Variations
As mentioned earlier, this recipe is incredibly versatile. While traditional Mexican chorizo is often made with pork, you can substitute ground chicken, turkey, or beef if you prefer a leaner option or different flavor profile. You can also play around with the spice levels by adjusting the amount of red pepper flakes or adding other spices you enjoy.
Summary
Mexican chorizo is a flavorful and versatile ingredient that can be enjoyed in a variety of dishes, but it shines especially in breakfast burritos paired with scrambled eggs. You can also use it in tacos, quesadillas, or even as a topping for nachos. It pairs wonderfully with warm tortillas, fresh salsa, and a refreshing drink like horchata or a cold beer. Whether you stick to this recipe or make it your own, homemade chorizo is sure to add a delicious kick to your meals!