Homemade Beef Chorizo (5 Ways)
Master the art of homemade beef chorizo with this versatile, preservative-free recipe. Perfect for breakfast tacos, burgers, paella, and more choose from five delicious preparation methods.
Equipment
- 1 Large mixing bowl For combining the beef and spices
- 1 Skillet For stovetop cooking methods
- 1 Baking sheet For meatballs or patties (oven)
- 1 Sausage stuffer Only needed for making links
- 1 Measuring Spoons For accurately adding spices
Ingredients
- 2 lbs Ground beef 80/20 ratio for optimal texture and flavor
- 4 tbsp Apple cider vinegar Adds tang and helps preserve
- 3 tbsp Ancho chili powder Can sub with guajillo + chipotle powder
- 2 tbsp Paprika Smoked is preferred
- 1 tbsp Garlic powder
- 1 tbsp Dried oregano Mexican oregano preferred
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Black pepper
- 1 tsp Salt
- 0.5 tsp Ground cloves
- 0.5 tsp Cinnamon
- 0.25 tsp Cayenne pepper Adjust to heat preference
- Add variations like breadcrumbs, egg, rice, cheese in instructional sections if needed
Instructions
Instruction Group: Beef Chorizo Base
- In a small bowl, combine all spices until well mixed.
- Place ground beef in a large bowl and create a well in the center. Add vinegar and spice mixture.
- Mix gently with hands or gloves until evenly combined. Do not overmix.
Instruction Group: Cooking Method Options
- Classic Crumbled Style: Cook in a skillet over medium-high heat for 7–10 minutes, breaking apart.
- Chorizo Patties: Shape into 3-inch patties and sear 3–4 mins per side.
- Stuffed Peppers: Brown half the chorizo, mix with rice and cheese, stuff into bell peppers. Bake at 375°F for 25 mins.
- Meatballs: Add ¼ cup breadcrumbs and 1 egg to mixture. Form balls, bake at 400°F for 15–18 mins.
Notes
Nutrition (Per Serving)
- Calories: 215 kcal
- Protein: 18 g
- Fat: 16 g (6 g saturated)
- Carbs: 2 g
- Fiber: 1 g