I had always wanted to make this myself considering that most chorizo you purchase at the Mexican Supermarket or stores are made with beef or pork that are not grass-fed and are fed with GMO Corn, injected with numerous antibiotics, etc.
There are various ways of making this depending how spicy you like your chorizo and using options on the types of meats/vegetarian option. All meats are best fresh, grass-fed, free-ranged, supporting your local organic farm ~ EatWild.com is a good source for the U.S. region.
- 1 or 2 lbs. of fresh organic beef/pork/chicken/turkey/tofu – vegetarian
- 1 Tbsp olive oil (first press, cold press, extra virgin)
- 6 fresh garlic cloves or 1 Tbsp + of garlic powder
- 1 white onion minced
- 1/4 – 1/2 cup of apple cider vinegar
- 2 dried guajillo chilies/ancho chilies, or just put the following…
- 2 Tbsp of chili powder
- 1 Tbsp of sweet paprika
- 1/4 + tsp of red pepper flakes
- 1 tsp of ground cumin
- 1/2 tsp of ground coriander
- 1/2 tsp of dried oregano
- 1/4 tsp of ground cloves/cinnamon
- 1 tsp of sea salt/Himalayan salt
- 1/8 tsp of ground black pepper
- Combine all dried ingredients in a large mixing bowl.
- Add Apple Cider Vinegar to moisten the mix.
- Add ground meat and knead until spice mixture is well incorporated into the meat.
- You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
- Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
- Make tacos with your chorizo, add to eggs, mix in with your quesadillas, or on tostadas con frijoles, etc.
All ingredients are subject to change depending on your personal level of spiciness!
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