Follow these steps for perfect results
chili powder
paprika
oregano
cumin
cloves
salt
pepper
cayenne
sugar
minced garlic
minced
cilantro
chopped
diced jalapenos
diced
white vinegar
coarse ground pork
Combine chili powder, paprika, oregano, cumin, cloves, salt, pepper, and cayenne in a blender.
Add garlic, cilantro, jalapenos, and white vinegar to the blender.
Blend the ingredients until a paste forms.
In a large bowl, combine the coarse ground pork with the blended spice mixture.
Mix thoroughly, ensuring the spices are evenly distributed throughout the pork.
Form the mixture into sausage patties.
Heat a skillet over medium heat.
Fry the sausage patties until fully cooked and browned on both sides.
Expert advice for the best results
For a spicier chorizo, increase the amount of cayenne pepper.
Allow the chorizo mixture to sit in the refrigerator for at least 30 minutes before cooking to allow the flavors to meld.
Use fresh, high-quality pork for the best flavor.
Everything you need to know before you start
10 minutes
Chorizo mixture can be made ahead and stored in the refrigerator for up to 2 days.
Serve chorizo patties on a plate, garnished with fresh cilantro.
Serve with eggs
Serve as a filling for tacos or burritos
Serve as a side dish
Complements the spice
Balances the richness
Discover the story behind this recipe
A staple in Mexican cuisine, often used in traditional dishes.
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