Chorizo de Mexico

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Chorizo de Mexico
  1. Chill your meat grinder’s head assembly and grinder hopper in the refrigerator for 1 hour.

  2. Mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.

  3. Fill a large mixing bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch the ground meat. Assemble the chilled meat grinder.

  4. Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.

  5. Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into eight patties, cover, and refrigerate until flavors develop, 8 hours to overnight.

  6. When ready to cook, heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For spicier chorizo, add 5 to 15 crushed pequin chilies, depending on desired heat level.

Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores.

Do not reduce the refrigeration time — it’s very important to keep the meat very cold throughout the grinding process.

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