{"id":289376,"date":"2025-06-12T04:16:53","date_gmt":"2025-06-12T04:16:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/how-to-make-chorizo-video\/"},"modified":"2025-06-12T04:16:53","modified_gmt":"2025-06-12T04:16:53","slug":"how-to-make-chorizo-video","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=289376","title":{"rendered":"How to Make Chorizo + Video"},"content":{"rendered":"


\n<\/p>\n

\n

Making your own <\/em>chorizo <\/em><\/strong>puts any store-bought sausage to shame \u2014 trust me. This recipe combines rich, juicy pork with spicy ancho chili and a next-level smoky spice blend, plus some red wine vinegar for a touch of acidity. Pile it into tacos, stir it into breakfast scrambles, or stuff it into sandwiches. The options are endless!<\/em><\/p>\n

\"closeup:<\/figure>\n

I only recently jumped on the homemade chorizo train, and I\u2019m never <\/em>going back. This simple yet unbelievably smoky sausage is miles ahead of store-bought options and is surprisingly easy to whip up. You can even customize the heat levels to match your preference if you\u2019re shy on the spice front.\u00a0<\/p>\n

I often serve this chorizo recipe at a cookout, as it packs a spicy kick from the ancho chili powder that\u2019s great for summertime. But it\u2019s nicely mellowed out by slightly sweet cinnamon and a dose of onion powder. And the tang from the red wine vinegar? Balanced Perfection!<\/p>\n

\"overhead:<\/figure>\n

Whether it\u2019s flying solo or jazzing up stuffed peppers<\/a> and spicy deviled eggs<\/a>, this chorizo is ready in minutes. Plus, you can freeze the leftovers to enjoy any time of year!<\/p>\n

\n
\"overhead<\/figure>\n
\"overhead<\/figure>\n
\"overhead<\/figure>\n<\/figure>\n
\n

What\u2019s a Pinch?<\/h2>\n

A \u201cpinch\u201d of cinnamon or any dry spice\/ingredient is a very small, indefinite amount. It generally is equivalent to about 1\/16 to 1\/8 teaspoon, depending on the size of your fingers, often used for small amounts of seasoning. I liken a \u201cdash\u201d to 1\/16 teaspoon and a \u201cpinch\u201d to 1\/8 teaspoon. It\u2019s up to you and amount of seasoning you desire.<\/p>\n<\/div>\n

\"overhead:<\/figure>\n
\n

\n<\/svg><\/p>\n

Ingredient Notes and Substitutions<\/h2>\n<\/p>\n

(Be sure to check the recipe card for a full list of ingredients and quantities)<\/p>\n