I always used to buy chorizo prepackaged or from the butcher because I thought it would be too hard to make at home. After months of wondering, I finally decided to delve in and give it a shot. The results were fantastic! Now that I know how incredibly easy it is to do on my own, I’ll think twice next time I reach for a package of chorizo in the grocery store.
A lot of people think of Spanish chorizo when they read chorizo in an ingredient list, and though Mexican chorizo is different, it’s equally delicious. Spanish chorizo is a hard sausage-like cured meat (think similar to a cured hard salami), and Mexican chorizo is a soft sausage-like meat, almost like a breakfast sausage patty if you broke it up into little bite-size pieces.
I love to use chorizo in a variety of ways: anything from breakfast dishes such as huevo con chorizo, to snacks such as queso fundido, to spicing up vegetables in dishes such as calabacitas rellenas. It’s also great as a topper to tostadas or sopes.
I used a blend of three chiles to make my chorizo slightly spicy and also some chopped onion and garlic to give it the right texture. The vinegar helps with giving the meat the signature crumble of Mexican chorizo.