Easy Fresh Mexican Chorizo Recipe

1. Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.

Special Equipment

Meat grinder or food processor (see notes)

Notes

You can make the homemade chorizo with store-bought ground pork if you don't have a meat grinder or food processor. To make with store-bought ground pork, combine pork with chorizo seasonings as directed in step 1 and mix well until tacky. Let rest at least 4 hours and up to 3 days before cooking as desired.The achiote gives the meat a deep red color, but it is totally optional.