Amazing Homemade Chorizo

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Homemade Chorizo is Easy

Chorizo is a highly flavored Mexican sausage that works well in just about every Tex-Mex dish you can think of.  It is a beautiful, enticing mix of spicy, sweet, and savory.  I love to use Chorizo just like I would ground beef, from taco and burritos, to enchiladas and tostadas.  It’s even amazing for breakfast with eggs and some sour cream.  Chorizo is also a very greasy meat as it’s made with pork.  I didn’t want to give up my favorite Mexican treat, so I started making my own Chorizo with ground turkey!  It dropped all the fat out and still has amazing flavor that you’ll love.

Picking Spices for Chorizo

The spices used in Chorizo aren’t your average spices.  I found all of them at my local grocery store, so while they might not be something you’ll use every day, they are easy to find.  I started out with ground turkey, which I use in place of ground pork.  If you like pork, by all means, use it in your Chorizo!  In the International aisle of your favorite grocery store, you’ll find chipotles in adobo sauce.  These add the heat that is traditional in Chorizo.  In the baking and spices aisle, you’ll find ground cumin, ancho chili powder, as well as traditional chili powder.  Those three spices form the basis of the smoky flavor in Chorizo.  Onion powder, oregano, and white pepper round out the spices while cloves of garlic blend everything together.  Lastly, red wine vinegar and Mexican beer finish the mixture and bring tenderness and moisture.

Amazing Homemade Chorizo

Amazing Homemade Chorizo


  • 3 chipotles in adobo sauce
  • 5 cloves of garlic, peeled
  • ¼ C red wine vinegar
  • ¼ C Mexican beer (such as Corona)
  • 3 lbs ground turkey
  • ½ t ground cumin
  • 4 T salt
  • 4 T ancho chili powder
  • 3 t chili powder
  • 2 T onion powder
  • 1 t oregano
  • ½ t ground white pepper


  1. Place the chipotles and sauce, garlic, vinegar, and beer in a food processor and chop finely.
  2. In a large bowl, place the turkey, chipotle mixture, and remaining ingredients.
  3. Mix well with your hands, until the mixture is completely incorporated.
  4. Cover and place in refrigerator for 1-2 days.
  5. Use as you would ground beef in Mexican dishes or freeze for later.

Making Homemade Chorizo in Bulk

Ground turkey goes on sale from time to time, so I pick up a couple of trays just to make homemade Chorizo.  It freezes remarkably well, and it’s a great meat to have in the freezer for impromptu Mexican nights.  Make up extra Chorizo and let it mellow in the refrigerator for a day or two.  Then, package it in freezer plastic zippy bags, label, and freeze.  You’ll love having homemade Chorizo whenever you want!

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  1. Hi,
    Is it possible to use something other than corona beer? Or can it be left out altogether?


    • You could use any beer you like. Tequila is the traditional liquid. You could add also use apple juice if you are looking for something without alcohol or non-alcoholic beer.


  1. […] Breakfasts Crisps fit the bill to a T.  Delicate, warm corn tortillas form the base, cradling the homemade chorizo.  Toppings for Chorizo Breakfasts Crisps can vary, from the simple cheese and an egg to guacamole, […]

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