Make Chorizo From Scratch; It's Easier Than You Think

Name: Homemade Chorizo
Yield: Makes about 2½ pounds
Ingredients: 6 dried guajillo chiles, stems and seeds removed; 3 dried puya chiles, stems and seeds removed; 1 dried pasilla chile; ½ medium white onion, large diced; 5 garlic cloves; ⅓ cup white vinegar; ½ tbsp dried Mexican oregano; 2 tbsp kosher salt; ½ stick Mexican cinnamon; 2½ lb ground pork; 2 tbsp neutral oil

July 10, 2026

What if we told you it was easy to recreate the deeply flavored chorizo you can buy from a proper carnicería? Homemade chorizo starts with dried chiles, garlic, and warm spices simmered into a paste that gets mixed with ground pork. The result is a smoky, well-seasoned chorizo that's brighter, smokier, and more balanced than most store-bought versions. Make a batch ahead of time and use it for tacos, breakfast burritos, quesadillas, beans, or anywhere you want bold flavor. The same chile paste also works beautifully with ground beef, chicken, crumbled tofu, or finely chopped mushrooms if you're looking to switch things up.

Organic Corn Tortillas

Homemade Chorizo

Masienda Team

Servings

Makes about 2½ pounds

Making chorizo from scratch is easier than you might think. Simmer dried chiles with garlic, onion, vinegar, and spices into a paste that seasons every bite of pork with smoky, savory flavor. Once mixed together, the chorizo only gets better as it rests, making it an ideal make-ahead recipe for tacos, breakfast, quesadillas, soups, and countless weeknight meals.

Ingredients

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6 dried guajillo chiles, stems and seeds removed
3 dried puya chiles, stems and seeds removed
1 dried pasilla chile
½ medium white onion, large diced
5 garlic cloves
⅓ cup white vinegar
½ tbsp dried Mexican oregano
2 tbsp kosher salt
½ stick Mexican cinnamon

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2½ lb ground pork
2 tbsp neutral oil

Directions

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Add all ingredients (chiles through cinnamon stick) to a medium saucepan. Add enough water to cover the ingredients and bring to a boil. Reduce to a simmer and cook until the vegetables and chiles are softened, about 30 minutes. Let cool slightly.
Remove the cinnamon stick and transfer the rest of the solid ingredients to a blender. Add about ½ cup of the cooking liquid and blend until smooth, adding more liquid as needed to create a thick paste.

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In a large bowl, combine the ground pork with the chile paste and mix until evenly incorporated. Cover and refrigerate for at least 2 hours or up to 2 days.

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Heat the neutral oil in a large skillet over medium heat. Add the pork mixture and cook, breaking it apart with a wooden spoon or spatula, until cooked through, deeply red, and crumbly, about 10 to 15 minutes. Taste and season with more salt if needed.
Serve immediately or refrigerate in an airtight container for up to 5 days.

2 comments

CAROLYN LUNA | August 6, 2026

I’m going to make this as soon as I get out of rehab. It looks so delicious the part will be a spicy is the ones in the store I guess I cannot have spicy I’m 61 years of age and I love choice especially when I shred chicken put it to the chilies of what I have at Cook and bell peppers yellow onions pink Himalayan salt that are cooking with the chorizo and then at my full apart chicken cut up my cilantro and onions and my yellow lemons for lives put it on a white one tortilla after being heated and it makes the delicious tacos so I’m going to try it with the homemade chorizo

JONATHAN RAJASALU | August 6, 2026

Thank you !