Homemade Mexican Chorizo

Method4 steps · about 1 day 5 min

1. 1

   Step 1: In a large bowl, combine the beef (2½ lb) with spices until they are well combined.

   Uses 2½ lb ground beef · 1½ tbsp salt · 1½ tbsp ground cumin · 1½ tbsp garlic powder · 8 heaping tbsp red chili powder, preferably New Mexico red chili powder

2. 2

   Step 2: Add white vinegar to moisten as needed.

   Uses Raw beef and chorizo spices · 2–3 tbsp white vinegar, as needed

3. 3

   Step 3: Cover the raw chorizo tightly and refrigerate at 40°F (4°C) or colder for 1–2 days to marinate. Count this time within the total 1–2-day refrigerator limit for raw ground beef; marinating does not cure or cook it.

   Refrigerate raw chorizo 1–2 days within raw-storage limit · 2880 minUses Seasoned raw beef chorizo

4. 4

   Step 4: Cook before eating: fry over medium heat, breaking the chorizo up with a spatula until loose and cooked through to 160°F (71°C). Use in your chosen recipe. If storing it raw instead, keep within the total 1–2-day refrigerator limit including marination, or freeze promptly in an airtight container.

   Uses Marinated raw beef chorizo