Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
1 pound
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.

    Advertisement
  • Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.

  • Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

Cook's Notes:

This can be frozen for several months in tightly wrapped packages.

For a delicious breakfast treat, brown a few ounces of chorizo in a pan and then crack in a few eggs, folding the eggs into the sausage. Top with shredded Cheddar or Jack cheese and serve with salsa.

Nutrition Facts

251 calories; protein 20.7g; carbohydrates 3.8g; fat 16.6g; cholesterol 73.6mg; sodium 1076.5mg. Full Nutrition
Advertisement