There are a few foods that remind me of my childhood. Chorizo and eggs used to be my FAVORITE breakfast…UNTIL I learned to read the ingredient’s list. Pork lymph nodes and salivary glands???? Ummmm…no thanks. Now, I will say that I under the circumstance of a zombie apocalypse, I would eat store bought chorizo- otherwise, no way, José.  I miss chorizo. When I asked my T.W.D. bestie, fellow football mom, and Mexican food guru, Michelle Ware how she made chorizo, she said, “I buy mine at the store like a good Mexican!” Darn! So much for getting Abuela’s secret chorizo recipe…back to the drawing board.


Michelle and Lil’ Jesse

The other day, I saw a grilled chorizo and garlic shrimp burger on the internet (Go here for their recipe: JOHN, Can you hyperlink this for me? *batting eyes*)  It sent my cravings into overdrive. I’ve made chorizo in the past, BUT the texture was always off AND there was something missing. I began my research. My friend Eric Barnes reminded me of the fat content in store bought chorizo. Ding, Ding, Ding!!! This recipe is spot on texturally and taste wise. – Enjoy, The Homesteader’s Wife.

  • 4 chile Guajillo (stem, seeds, and veins removed)
  • 3 chile Ancho (or New Mexican) (stem, seeds, and veins removed)
  • 4 c. boiling water

All of these spices and chilies are available locally- check your grocer’s Hispanic food aisle.

Don't make the same mistake I did; remove stem, seeds, and veins BEFORE soaking in boiling water.

Don’t make the same mistake I did; remove stem, seeds, and veins BEFORE soaking in boiling water.

Steep 5-10 minutes and meanwhile in a food processor combined:

  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 3 garlic cloves (peeled)
  • ½ tsp ground black pepper
  • Pinch of thyme
  • 1 tsp of Mexican oregano
  • ½ tsp cinnamon
  • 1 tsp ground cumin
  • ¼ cup of white vinegar
  • 1 large splash of tequila


Set aside and in a coffee grinder or mortar and pestle grind:

  • 1 tsp of coriander seeds
  • 4 cloves
  • 1 tsp whole cumin seeds

chorizo 2

Transfer into the food processor with other spices. Add the softened chilies- you do not need to drain completely, just use a tongs and transfer them from the water to the processor. Process well.chorizo9



Add 2 pounds of ground pork to food processor and process again-


chorizo 7       chorizo 6

TIP- get 50/50 ground pork (fat/pork ratio) OR use a cheap pork sausage like Old Folks sausage from Wally World. This is important for proper texture. If you cannot find 50/50- buy the 70/30 ground pork and add 1 cup of lard- lard is found near the oil and shortening. IF you use the cheap sausage use the salt measurement I gave above, otherwise- add another tsp of kosher salt.


After processing, transfer to a container and refrigerate for at LEAST 24 hours. 48 is best.  chorizo4

Now it is ready to cook. To cook, place one pound of meat in a large skillet and using a wooden spoon mix well and brown. Add ½ c. water and cook over medium to low flame until water is gone- continue to break up any large pieces. Scramble 6 eggs and pour in, mix well and cook until eggs are done- serve on warm flour tortillas.