Mexican Chorizo Recipe


MethodMain Ingredient


 Ground lean pork2 Pound
 Garlic1 Clove (5 gm), minced / pressed
 Red wine vinegar1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Chili powder2 Tablespoon
 Paprika1 Tablespoon
 Dry oregano2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Ground pork3⁄4 Pound, firm fat trimmed from meat surface

Nutrition Facts

Serving size: Complete recipe

Calories 2539 Calories from Fat 1455

% Daily Value*

Total Fat 162 g249.3%

Saturated Fat 55.5 g277.3%

Trans Fat 0 g

Cholesterol 834.6 mg

Sodium 2990.6 mg124.6%

Total Carbohydrates 34 g11.2%

Dietary Fiber 20.3 g81%

Sugars 4.2 g

Protein 246 g492.4%

Vitamin A 350.4% Vitamin C 65.2%

Calcium 34.2% Iron 90.1%

*Based on a 2000 Calorie diet


In a large bowl, thoroughly mix pork, garlic, vinegar, salt, chili powder, paprika, oregano, and cumin.
If you prefer a fattier sausage (like commercial chorizo), add pork fat and mix well.
To pan-fry, shape sausage into 1/2-inch-thick patties or 1-inch-diarneter logs.
Coat a 10- to 12-inch frying pan lightly with salad oil and place over medium heat.
Add as many patties or logs as will fit without crowding; cook, uncovered, turning as needed, until meat is well browned on all sides and no longer pink in center (cut to test).
Remove from pan as cooked; keep warm while you cook remaining sausage.
To broil, shape as for pan-fried chorizo.
Arrange patties or logs on a rack; in a 12- by 15-inch broiler pan.
Broil about 3 inches below heat until well browned, 4 to 5 minutes on each side.