Spicy homemade chorizo is easier to make than you think, with just a few common ingredients and less than 10 minutes! Plus, you can make it as spicy or mild as you want to!
You may not know it to look at me, but I’m actually half Mexican. However, I had never tried chorizo until I was a sophomore in high school.
After spending the night at a friend’s house, her mom made chorizo and eggs for breakfast. It was love at first bite.
Fast forward an undisclosed number of years, and I still love chorizo and eggs for breakfast.
Chorizo is basically Mexican sausage, which comes either ground or cased. I prefer ground.
I’ve been contemplating sharing some recipes that are made with chorizo, however, I know chorizo isn’t available everywhere.
With that being said, I decided to make some spicy homemade chorizo, that way, everyone can enjoy all of the other recipes if they want to.
Making Spicy Homemade Chorizo
First, a few tips about making homemade chorizo.
- Making a small batch takes just as long as making a big one. Make a big one. you can always freeze the extra chorizo, and it will keep in the freezer for about six months.
- Your best bet for incorporating all of the ingredients is to use a stand mixer with a paddle attachment.
- If you aren’t sure how spicy you want your chorizo to be, don’t be afraid to experiment. This recipe is spicy, so, if you like mild, reduce the amount of chili powder by half.
The most basic way to eat chorizo is with eggs and a tortilla. Which, coincidentally, just happens to be my favorite.
Spicy Homemade Chorizo Recipe
RECIPES USING SPICY HOMEMADE CHORIZO COMING SOON!
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