beef chorizo recipe
Make this beef chorizo recipe! It's so good, you'll lick the plate. Spicy, homemade Mexican chorizo with lean ground beef and chili spices.
Ingredients
Main Ingredients
- 1 lb 450g lean ground beef (85/15 blend works best) – The leaner cut keeps it healthy while maintaining juiciness
- 2 tbsp white vinegar or apple cider vinegar – The acid tenderizes the meat and helps distribute flavors
The Essential Spice Blend
- Measurements create a balanced medium heat – adjust to taste
- 2 tbsp chili powder use ancho or guajillo for authentic Mexican heat
- 1 tbsp smoked paprika not sweet paprika – this is key for that signature smoky depth
- 1 tsp ground cumin toasted if possible for extra aroma
- 1 tsp garlic powder or 2 fresh minced cloves for punchier flavor
- 1 tsp onion powder
- 1 tsp dried Mexican oregano regular oregano works in a pinch
- ½ tsp cayenne pepper optional for extra kick
- ½ tsp fine sea salt adjust to taste
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon the secret ingredient that adds warmth and complexity
Optional Boosters
- 1 tbsp tomato paste for richer color and umami
- 1-2 chipotle peppers in adobo minced, for smoky heat
- 1 tsp brown sugar to balance acidity if using more vinegar
Ingredient Notes:
- Beef Selection: 85% lean keeps it moist without excess grease. For richer flavor try 80/20.
- Chili Powder Matters: Mexican-style blends with guajillo/ancho taste more authentic than generic American versions.
- Fresh vs. Powdered Garlic: Powder distributes evenly while fresh offers sharper bite.
Instructions
Step 1: Prepare Your Workstation
- Set out a large mixing bowl (stainless steel works best for easy cleaning)
- Have measuring spoons and small bowls ready for spices
- Keep disposable gloves handy if mixing by hand (optional but recommended)
Step 2: Mix the Dry Spices
- In a small bowl, combine:
- ✓ 2 tbsp chili powder
- ✓ 1 tbsp smoked paprika
- ✓ 1 tsp each: cumin, garlic powder, onion powder, oregano
- ✓ ½ tsp cayenne (adjust to taste)
- ✓ ½ tsp salt
- ✓ ¼ tsp each: black pepper and cinnamon
- Pro Tip: Whisk the spices thoroughly to prevent clumping and ensure even distribution.
Step 3: Combine with Beef
- Add 1 lb ground beef to your large mixing bowl
- Pour in 2 tbsp vinegar over the meat
- Sprinkle the prepared spice mix evenly across the surface
- Mixing Methods:
- By Hand (Best): Wearing gloves, knead for 2-3 minutes until spices are fully incorporated and meat turns deep red
- With a Fork: Press and fold repeatedly for 3-4 minutes
- Stand Mixer: Use paddle attachment on low for 1 minute
- Texture Check: The mixture should be uniformly red with no visible spice pockets.
Step 4: Cook Immediately or Store
- Option A: Cook Now (Recommended for Best Flavor)
- Heat a large skillet over medium-high heat (no oil needed)
- Add chorizo mixture, breaking into crumbles with a wooden spoon
- Cook for 6-8 minutes, stirring occasionally, until browned and crispy edges form
- Drain excess fat if desired (typically only 1-2 tbsp with lean beef)
- Option B: Store for Later
- Refrigerate: Place in airtight container for up to 3 days (flavor intensifies)
- Freeze: Divide into portions in freezer bags for up to 3 months
Step 5: Test and Adjust
- After cooking, do a flavor check:
- Need more heat? Stir in extra cayenne or chili flakes
- Too spicy? Add a squeeze of lime to balance
- Dry texture? Mix in 1 tbsp broth or water
Notes
📊 Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | - |
| Total Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Protein | 22g | 44% |
| Carbohydrates | 3g | 1% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Sodium | 480mg | 20% |
| Cholesterol | 70mg | 23% |
| *Percent Daily Values based on a 2,000-calorie diet. |