Chorizo is the Spanish word for sausage so there are many kinds of Chorizo. In this recipe we will make the common, slightly spicy, Mexican Chorizo most of us are familiar with. This recipe uses Ancho, Guajillo and Morita chiles.

This recipe is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Chorizo:

Ingredients For Chorizo

• 3 Dried Ancho Chiles
• 2 Dried Guajillo Chiles
• 2 Morita Chiles
• 1 Medium Onion, diced
• 6 cloves Garlic, chopped
• 2 Tbsp Mexican Oregano
• 2 Tbsp. Ground Cumin
• 2 tsp. Dried Coriander
• 2 tsp. Salt 2 tbsp.
• Juice of 1 Lime
• 2 lb. Ground Pork

Prepare the Chiles

To begin we need to prepare the dried chiles. We’ll open the anchos and Guajillos and then remove the seeds and stems, tearing them into small pieces in the process. Then we will sweat the pieces in a dry pan over medium heat for approximately one minute on each side. This will help to bring out some of the flavors. We’ll also want to sweat the Moritas the same way, but leave them whole for now.

Soak the Chiles

Next we put the sweated chiles into a bowl and then cover with hot water. If necessary, you can place a bowl on top of the chiles to keep them submerged. We’ll soak them for 30 minutes.

Blend Chiles With Spices and Lime Juice

Now we are ready to assemble our Chorizo flavoring. We will put the chiles, onion, garlic, cumin, coriander, Mexican Oregano, salt and then lime juice into the blender. Add a little of the chile soaking liquid. You don’t want to add too much as we don’t want this to be too soupy, but just enough to get it to move through the blender. We’ll blend this until fairly smooth.

Add the Blended Ingredients to the Pork

Now we add the contents of the blender to the ground pork.

Mix Well

Mix well. We think doing this by hand is best. You can wear surgical gloves if squishing meat with your hands is unpleasant for you.

Now you have your Chorizo. You can use it any way you would use sausage. We have a recipe for Chorizo Stuffed Chiles Christmas Style.

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