Ready-made Beef n Pork Chorizo

Face it, Chorizo from the store is, meh. Usually less than mediocre. So, this recipe is the results of a spiritual quest for a chorizo that was spiritually uplifting rather than palate oppressive. With very little effort you can make your breakfast shine. Other dishes too. Stick some in the freezer so it's ready when you need it.

Try the Roasted Garlic Paste in it instead of the fresh cloves.

Roasted Garlic Paste

Glorious slow roasted garlic made into an easy to use paste. Add it instantly to any recipe that calls for garlic instead of peeling and dicing or pressing. It just tastes better. Works in soups and other sauces to enrich and enliven the flavor.

You'll LOVE this recipe also

Homemade Pork n Beef Chorizo

Becki Curtis

Chorizo is not just for breakfast anymore. Use it in other recipies instead of just ground beef, like in homemade chili.

5 from 2 votes

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COOK MODEPrevent your screen from going dark

Prep Time 20 minutes mins

Spice/Vinegar Infusion 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Breakfast, Dinner, Lunch, Pre-Mixed

Cuisine Mexican

Servings 18 Servings

Calories 270.5 kcal

Equipment

• Food Processor
• Food Prep Gloves Optional
• Large mixing bowl
• Large spoon
• Ziplock freezer bags 1qt or smaller

Ingredients

  

1x2x3x

• ▢ 2 lbs Ground pork shoulder - look for one that is well marbled with fat
• ▢ 2 lbs Ground beef - Not lean
• ▢ 2 White onions - Chopped
• ▢ 6 cloves Garlic - Smashed, or use 2 Tbs. of the Roasted Garlic
• ▢ 1 C Apple cider vinegar
• ▢ ¼ C New Mexico ground chili powder
• ▢ ¼ C Paprika - Alternative Option:

  2 Tbs. Regular Paprika and 2 Tbs. Smoked Paprika

• ▢ ¼ C Chili Powder
• ▢ 2 Tbs Ground cumin
• ▢ 2 Tbs Ground coriander
• ▢ 2 Tbs Mexican oregano
• ▢ 2 Tbs Kosher salt
• ▢ 2 tsp Crushed red pepper flakes
• ▢ 1 tsp Fresh cracked black pepper

Instructions

 

• Combine everything, except the two meats, into a food processor. Process until well combined into a smooth, thick sauce.
  2 White onions, 6 cloves Garlic, 1 C Apple cider vinegar, ¼ C New Mexico ground chili powder, ¼ C Paprika, 2 Tbs Ground cumin, 2 Tbs Ground coriander, 2 Tbs Mexican oregano, 2 Tbs Kosher salt, 2 tsp Crushed red pepper flakes, 1 tsp Fresh cracked black pepper
• Place the ground meats in a large bowl and add the sauce. Using your hands, mix until thoroughly combined. (Food prep gloves are a good idea for this.)
  2 lbs Ground pork shoulder, 2 lbs Ground beef
• Spoon usable portions into labeled zipper top baggies, by ½ pound (approx 1 cup). Refrigerate for 8 hrs. before using, but up to 3 days can be done. It allows the meats to soak up the flavor of the spices.
  
• You can freeze unused portions for up to 6 months. Vacuum sealers will allow freezing for much longer.

Notes

You can use all beef or just pork if you wish, it doesn't have to be a mixed bag. We like the mixed meats in our chorizo though.

Nutrition

Serving – 57 gCalories – 270.5 kcalCarbohydrates – 6.2 gProtein – 17.3 gFat – 19.9 gSaturated Fat – 7.4 gPolyunsaturated Fat – 1.9 gMonounsaturated Fat – 8.6 gCholesterol – 63 mgSodium – 955 mgPotassium – 478.8 mgFiber – 3.2 gSugar – 1.2 gVitamin A – 2139.7 IUVitamin B1 – 0.4 mgVitamin B2 – 0.3 mgVitamin B3 – 5 mgVitamin B5 – 0.6 mgVitamin B6 – 0.5 mgVitamin B12 – 1.4 µgVitamin C – 6 mgVitamin E – 2.8 mgVitamin K – 11.1 µgCalcium – 58.8 mgCopper – 0.2 mgFolate – 12.7 µgIron – 3.4 mgManganese – 0.3 mgMagnesium – 37.3 mgPhosphorus – 195.2 mgSelenium – 21.7 µgZinc – 3.6 mgNet Carbs – 3 g

Keyword Chorizo is not just for breakfast

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