RECETA EN ESPAÑOL AQUI. Amazing recipe Mexican chorizo recipe, a favorite in our home, full of flavor and easy to do.

You can find at the store many different ones, and the good ones are very pricy, so today I want to share a very Delicious,easy frugal recipe on how you can make this Mexican chorizo at home.

CAN I USE OTHER KIND OF MEAT?

yes you can, you can use pork, or turkey as well.

i like to to a combination of pork and beef, the flavor is so good. if you use turkey the flavor will be a little different just because is turkey BUT it will be good as well.

FOR HOW LONG CAN I HAVE IT IN MY FRIDGE?

You can have it up to 3 weeks or eve more, the chile guajillo and the vinegar are our preservatives here so they can last very long.

Honestly I never have them for that long any ways. we love this Mexican chorizo recipe and I know you would like it to.

FOR HOW LONG CAN I HAVE THEM IN MY FREEZER?

you can have them for very long time, 6 months perfectly with no problems.

IDEAS TO USE THIS MEXICAN CHORIZO?

one of our favorites recipes are this DELICIOUS REFRIED BEANS, you can make the chorizo scramble eggs, great for breakfast or to make burritos for lunch and why not even for dinner.

we make potatoes with chorizo, diced the potatoes, cook them for a little bit add your chorizo and cook it season it with salt and pepper mix it up add some REFRIED BEANS to a tostada and add this potatoes with chorizo and boom a delicious tostadas.

MORE RECIPES FOR YOU TO TRY

REFRIED BEANS

CORN GORDITAS

CORN EMPANADAS

MEXICAN SOPES

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MEXICAN CHORIZO RECIPE

Ingredients

• 2 lbs ground beef
• 1 tbsp ground cumin
• 15 pieces chile guajillo
• 1 tbsp oregano
• 1 tsp ground black pepper
• 1 tbsp salt
• 5 whole cloves
• 1/2-1 tsp ground thyme
• 5 cloves of garlic
• 1/2 cup white vinegar

Instructions

1. clean the chile guajillo using cloves, remove the tail and the seed and veins inside the chile.

   in a pan add water and get it to a boil, turn it off, and add the chiles cover with the lid and let them there for 10 minutes.

   in a blender add the chiles but not the water, and add all the spices and the vinegar and blend it very well for around 3 minutes.

   in a glass container add your ground beef and the mixture from the blender and mix it up very well, making sure that all the ground beef is covered with the chile mixture,

   cover it with kitchen plastic and let it rest for 24 hours inside the fridge.

   after 24 hrs your Mexican chorizo is ready to be use.or you can freeze it as well.

   I like to make little sausage using kitchen plastic and rolling them so I can have small batches of the chorizo.

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