Chorizo sausages are originated in Spain and Portugal, and variations of it, like beef chorizo, exist all through Latin America.

Mexican chorizo is a spicy ground sausage that is most frequently sold fresh and uncooked, both loose and inside a casing, even though dried variations exist. It is purchased with other raw meats or sausages at the market.

Even though most Mexican chorizo is reddish in colour due to the dried chilli pepper and paprika that was used in the recipe, the area in the region of the city of Toluca (in central Mexico) is well-known for the green chorizo it produces, which is prepared with tomatillos, cilantro, and/or green chilli.

How Does It Differ from Spanish Chorizo?

Spanish chorizo is a dried out cured sausage in a casing. It can be typically found with other ready-to-eat cured goods like salami. These chorizos come in smoked or not and could be sweet or spicy. You’ll regularly come across Spanish chorizos with other cured meats and sausages similar to salami.

This chorizo is made from chopped pork and pork fat and usually seasoned with smoked paprika, which gives it its reddish colour. Other ingredients such as garlic and herbs may as well be added. There are sweet and spicy variations.

Some Spanish chorizos can be consumed as is, casings and all, and are regularly served as tapas in Spain. They have an incredibly thick and chewy consistency and are usually added to soups for richness and flavour.

Mexican chorizo, quite the opposite, is actually a raw sausage that has to be cooked before eating. If you’re looking at knowing how to create chorizo, you’ve found the ideal recipe. In its commercial form, it usually comes in casings that are broken open and removed when frying the sausage, so we have removed the casings here. Chorizo is typically employed in somewhat small quantities to add a great flavour enhancer to numerous Mexican cuisines; see suggestions for use below the recipe.

Beef Chorizo Ingredients

2 pounds beef (finely ground)
1 teaspoon ground cumin
4 tablespoons chilli powder (ground dried chilli pepper)
2 tablespoons dried oregano
1 teaspoon salt
1 pinch ground cinnamon
1 pinch ground cloves
1/2 cup vinegar
2 cloves fresh garlic (crushed)
2 tablespoons ground paprika

Steps to Make It

• Gather the ingredients.
• In a big bowl, use your hands to combine the ingredients until they are well mixed.
• Use straight away in your favourite recipe for Mexican beef chorizo, or cool or freeze the sausage in a sealed container for later use.
• Serve and enjoy!

Tips

To Cook: Fry chorizos over average heat, breaking up the sausage with a fork as you go so it will be cooked “loose” and not chunky. Remove excess fat; dispose of or save (like bacon grease often is) for later use.

Uses for Mexican Beef Chorizo

It would be almost impossible to make an entire list of how chorizo is used in Mexican dishes. Some of the most common uses:

• Stirred with scrambled eggs: Fry chorizo in a skillet, drain excess fat, add lightly beaten eggs and cook and stir until eggs are set. Eat as-is (with tortillas and diced avocados) or use to fill burritos or tacos.
• Combine along with diced, fried or sautéed potatoes as a filling for pambazos, tacos, enchiladas, or empanadas
• Added with melted cheese to create queso fundido (also called choriqueso); use as a dip or spread on tostadas, bread, or tortillas
• As a topping for tostadas, nachos, or other similar antojitos
• Stirred in refried beans as a side dish or as a spread for molletes or tortas.
• Combined with different ground meats and make to stuff roasted turkey or other fowl.
• Added with shredded beef to make Tinga.
• Combined with tomatoes, cooked beans, onions, and other seasonings to make frijoles charros.
• As toppings for Mexican pizza.
• Used in moderation as a flavourful ingredient in cream soups like bean soup.