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How To Make Chorizo
Learn how to make chorizo at home with a few ingredients and with our simple and easy step by step recipe and VIDEO.
PREP
20
minutes
resting time
12
hours
TOTAL
12
hours
20
minutes
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Servings:
10
casings
Author:
Maricruz
Ingredients
Cups (US)
-
Metric
▢
1 ¼
lb
ground pork meat
(about 550gr)
▢
5
oz
pork belly
(finely minced (150g) )
▢
2
guajillo chilies
(or 2 Tbsp paprika )
▢
1
ancho chili
(or 1 Tbsp paprika )
▢
1
pasilla chilies
(or 2 Tbsp paprika)
▢
2
arbol chili or any red hot chili
(optional)
▢
½
cup
vinegar
(white or cider)
▢
2
Tbsp
paprika
(hot or sweet)
▢
5
small
garlic cloves
(peeled)
▢
1
tsp
pepper
▢
2
bay leaves
▢
1 ½
Tbsp
oregano
▢
1
tsp
cumin
▢
½
tsp
marjoram
▢
½
tsp
thyme
▢
2
whole cloves
▢
½
tsp
ground cinnamon
▢
½
tsp
ginger
▢
1
Tbsp
salt
(or more to taste)
Instructions
Clean the chilies discarding the seeds and the stem and place them in a bowl.
Cover with hot water and let them soak for 10 minutes.
Drain the chilies and place them in a blender along with the spices.
Add the vinegar. Blend for 3-4 minutes on high or until you achieve a paste.
Place ground meat and pork belly into a large bowl and add the chilies paste.
Mix well for 3 or 4 minutes with a spoon or with your hands (use gloves) until you'll have a bright, red mixture.
Taste chorizo seasonings by frying a teaspoon of the mixture on a frying pan. If you think it needs more salt or spices, add them accordingly.
Cover the bowl with cling film and allow to rest overnight.
Prepare the chorizos (next day)
Add 2 or 3 tablespoons of the meat mixture on the center of a rectangle of cling film.
Wrap into a small cylinder, like a sausage, twisting the ends to secure them well (check the video).
Store in the fridge for one week or in the freezer for up to 3 months.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
3
g
|
Protein:
11
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
51
mg
|
Sodium:
737
mg
|
Potassium:
266
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
814
IU
|
Vitamin C:
4
mg
|
Calcium:
31
mg
|
Iron:
1
mg
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